The bones are first cooked in water, then added brine and homemade soy sauce back to the pot to cook, the soup is collected on high heat, and finally stir-fried over low heat to taste, leaving no soup left in the dish. In this way, the stick bone is not only more flavorful, but also retains the aroma of the pork itself.
Production Process:
1. Fresh pork stick bone with a tool to split into two, put in clean water under the water for 30 minutes to purify the blood water, cold water under the pot to blanch the blood foam, and then put into the pot, add water, add green onion and ginger slices, boil on high heat and cook for 90 minutes, fish out the stick bones, the original soup slag retention.
2. Cook the stick bone pot into the salad oil 50 grams to 50% heat, under the green onion 20 grams, ginger slices 10 grams simmered, under the original soup 1500 grams, into the Hunan type brine 40 grams, homemade soy sauce 25 grams, salt 7 grams, monosodium glutamate, chicken powder, sugar 5 grams each, put in four pork stick bones, high heat boiling medium heat for 7 minutes, and then high heat until the soup becomes thicker, stir-fry for 1 minute, garnish the green onion 5 grams to go vegetables.
Homemade soy sauce: Hai Tian Sheng Soy Sauce, Lee Kum Kee Straw Mushroom Soy Sauce, dragon brand soy sauce can be mixed in the same proportion.
To prepare the Xiang-style marinade:
1. Stir-fry with a little oil and spices.
2. After adding star anise and peppercorns to the pot and stir-frying incense, together with other brine ingredients 6 star anise, 2 peppercorns, 1 licorice root 1 two, cinnamon sticks 1 two, tangerine peel 1 two, cloves 1 two, cumin 1 two, fragrant leaves 1 two, ginger 200 grams, garlic 15 grains, 5 chili peppers, 200 grams of salt, 100 grams of chicken powder, sugar 200 grams, soy sauce 900 grams, rice wine 120 grams, dark soy sauce 100 grams, broth 3000 grams, together into the brine bag and tied tightly.
3. Pour the broth into the net pot on the heat, add spices to the pot and cook until boiling, and then cook slowly for 4 hours on low heat to make the Xiang-style marinade.