#Spring Tea Party #Recently, the price of pork has finally dropped below 20 yuan, which is a particularly fortunate thing for my family, which is a "carnivorous family". Since the price of pork has risen, the frequency of braised pork and stewed bones in my family has decreased dramatically, from at least once a week to only once a month to relieve hunger.
I always thought that the meat on the bones of pigs was more fragrant than the meat of other parts, and my family also loved to gnaw on the bones. Recently, the price of pork bones has fallen all the way with pork, and now it is not difficult to buy four or five pounds at a time to get addicted, so recently the family will stew bones every three to five times.
If the stewed bones want to be delicious, in fact, there is no difficulty, as long as the market is fresh enough, master the "add 4 ingredients 2 key", stew out the bones at home that are rotten and not fishy.
<h1 class="pgc-h-decimal" data-index="01" > add "4 ingredients" to stewed bones</h1>
Stewed bones many people like to add some spices, in fact, stewed bones to be delicious, spices are best to do subtraction, because the spices themselves have a special taste, adding too much will make the bones have the taste of spices, thus covering up the aroma of the bones themselves. Generally home stewed bones, with these 4 flavor spices is enough:
1. Octagon
The aroma of star anise can mask the fishy smell of bones and can add flavor to meat, but the amount of bone made at home is at most three or five pounds, so it is enough to have up to two petals of star anise.
2. Cinnamon
Cinnamon is an indispensable spice when stewing meat, its unique flavor can penetrate into the meat, giving the meat a different flavor, but when making meat at home, because of the small amount, cinnamon has a piece the size of a fingernail.
3. Fragrant leaves
The flavor of the fragrant leaves is not so strong, and adding to the meat can enhance the aroma of the meat and remove the odor of the meat, so it is very good to put a few less fragrant leaves when stewing the bones.
4. Pepper
Pepper has an important position in Chinese food seasoning, it can be degreasing, defishy and flavored, when stewing meat and fishy ingredients, pepper is an indispensable freshening and defishing seasoning.
<h1 class="pgc-h-decimal" data-index="02" > "2 keys" for stewed bones</h1>
1. Heat
The key to the delicious stew of bones is the heat, the bones and flesh of the bones in place are separated, crispy and delicious, and the bones are removed with a light bite. If the heat is not in place, it is difficult to nibble and tired teeth; if it is overheated, the meat will be deboned and slagd, and it is not interesting to eat it.
In order to save trouble, the stewed bones at home basically use a pressure cooker, although it is simple and fast, but the heat is not easy to grasp, and it is not easy to taste. Therefore, after the stewed bones are pressed in a pressure cooker, they are then stewed back in the pot, which makes it easier to taste and grasp the heat.
When stewing bones, keep more soup, because the bone soup tastes particularly fresh, and it is also particularly nutritious, if you dry the soup it is a pity.
2. Seasoning
The application time of seasonings when stewing bones is particularly critical, especially the addition of salt, which will make the protein in the meat coagulate prematurely, and it will not be fragrant to eat, and the meat will become hard. When stewing the bones, it is best to add the salt last, so that the bone and meat are rotten.
<h1 class="pgc-h-decimal" data-index="03" > share a piece of Kelp Stewed Pork Stick Bone</h1>
Main ingredients: pork stick bone, kelp root, star anise, cinnamon, fragrant leaves, pepper, cooking wine, green onion and ginger, salt
Preparation Method:
1. The rod bone is chopped from the middle, so that its bone marrow is exposed, soaked in clean water to remove the blood water, and then into the pot of cold water, after the water is boiled, the foam is skimmed, and the rod bone is fished out and cleaned.
2. Put the washed stick bones into the pressure cooker, add cooking wine, large pieces of green onion and ginger, star anise, cinnamon, fragrant leaves, add soup and stick bones and cover and press for about 20 minutes.
3. Fry chives and ginger in oil in the pot, fish the stick bones into the pot, cook the cooking wine and simply stir-fry, filter the original soup of the bones in the pressure cooker to remove the residue and pour it into the pot.
4. Wash the kelp root and cut into small pieces, add to the pot and stew with the bones, boil the soup in the pot on high heat, turn the lid on low heat and simmer until the kelp is soft and rotten, add salt and pepper to taste out of the pot.
Tips:
The pressed rod bones are stir-fried and then added to the original soup, so that the fat in the bones can be burst out, and the soup will quickly turn thick white after adding the soup.
There are many ingredients stewed with bones, and kelp is rich in gum and has a natural umami taste, and it is particularly fresh to stew with bones without putting MSGs.
Now the price of pork has been reduced, the price of bones is also a lot cheaper, people who love to eat meat and love to gnaw bones, may wish to buy more back to stew, the bones are not greasy and fragrant, keep in mind the "add 4 ingredients 2 key" at home stew out of the soup color white, bone fragrant meat rotten and not fishy stew bones are not difficult at all.