Yesterday in the supermarket finally bought crisp bones, crisp bones than ribs cheaper than the price of ribs, the husband especially loves to eat, said than ribs to eat more enjoyable.
Pork brittle bone is a section of pig cartilage at the end of the pork chop, more than the ribs rich in bone collagen, calcium content is also very high, children eat healthy bones, the elderly eat to prevent osteoporosis, women eat good skin. At the same time, it has the effect of nourishing the yin and moisturizing dryness, strengthening the spleen and nourishing the stomach, and improving immunity.
Crispy bones are almost unpalatable in the wet market, and they are sold with pork chops. In our only supermarket, the pork crispy bones are cut off from the end of the pork chops and sold separately, and my family buys them every week.
There are not many people around to eat crispy bones, but as long as you eat it once, you will like it, you can cut it into slices and fry it, you can also slice it and stir-fry, the more you chew, the more fragrant it is.
What I share today is braised crispy bones, stewed to a loose taste, more than ribs, husband and children than usual to add a bowl of rice.
<h1 class= "pgc-h-arrow-right" > potato roasted crispy bone</h1>
Main ingredients: crispy bones, potatoes
< h1 class="pgc-h-arrow-right" > detailed production steps</h1>
1. Rinse the crispy bones and blanch in cold water for 3 minutes. When boiling water, be sure to boil the water in a pot and wait for the water to boil for 3 minutes to fish out, which can effectively remove impurities and blood in the brittle bone.
2. Prepare ginger slices, green onion, fragrant leaves, star anise, grass fruits, cinnamon, dried chili peppers, rock sugar.
3. Heat the pan with cold oil, add crispy bones and half of the ginger slices and sauté, fry until the meat is tight, and put the rock sugar when the water is about to dry. Stir-fry slowly over low heat until the rock sugar melts and the crispy bones are colored.
4. Then pour cooking wine, dark soy sauce, light soy sauce to fry the aroma, add hot water, the amount of water is not more than crispy bone. (Also add the spices prepared in step 2)
5. Simmer for 40 minutes over low heat, add potatoes and season with salt. I usually put salt at the end, and the meat is easy to rot and cook.
6. Simmer for another 20 minutes and collect the juice on high heat. When collecting the juice, put a little balsamic vinegar to play a role in removing titian.
Crispy bones are more delicious than ribs, fluffy, fragrant meat, and especially fragrant under rice.
Tip: The crispy bones should be blanched in cold water to better remove the fishy smell and blood water. When stewing ribs, heat water, because cold water will make the meat tight and not easy to stew. The hot water will make the meat soft, and it can be loosened and loose in more than an hour, and it is delicious.
Thanks for reading, like this article to share with more friends. Pay attention to my family's meal and bring you a delicious dish every day. Below the comments, you are welcome to share more food, share different views, discuss together, and learn from each other! This graphic work is original, and it is strictly forbidden to carry and pirate pictures.