The heat is receding, the autumn wind is coming, after experiencing a "bitter summer", it seems that everyone's appetite has improved, and many people have opened the mode of "sticking autumn fat". In the northern region, after the autumn, there is a custom of "sticking autumn fat", and the people will make up for the "fat" dropped by the summer in the form of "eating meat", that is, "sticking the fat with meat", called "sticking to the autumn fat".
Legend has it that the custom of sticking autumn fat comes from the Qing Dynasty, farmers eat meat, paste fat to have the strength to do farm work, on the other hand, only in the autumn to reserve good energy, in order to resist the cold of winter, this is also the ancients well understand the difficulty of life, only to create opportunities to let themselves eat and drink, so there is a mysterious ceremony of "sticking autumn fat" in autumn.
Since it is stickers, the first ingredient is meat, generally after the autumn, ordinary people will eat stewed meat, such as braised meat, elbow meat, etc., but these dishes are fatter, more greasy, it is better to buy a few pounds of large bones, spend less money to eat more than enjoyable, nutritional value is not inferior to pork ribs, share an autumn good dish sauce big bone, soft rotten and fragrant, after eating can also mix noodles, really fragrant!
Ingredients required: pork bones, ginger, green onion, fragrant leaves, star anise, cinnamon, dried chili peppers, rock sugar.
1, buy home the big bones with water to rinse off the outside of the blood, and then put into the water soaked for about 30 minutes, the middle can be replaced by water, so that the blood in the big bones slowly precipitated, so that the stewed big bones are fragrant and odorless, when soaking we can prepare ingredients, a little green onion, ginger slices, 3 fragrant leaves, 2 star anise, 1 cinnamon, an appropriate amount of dried peppers for later.
2: Add enough water to the pot, pour cold water into the cleaned large bones, add a little ginger slices, green onion, cooking wine, boil the water for another 2 minutes, skim off the blood impurities, and fish out the big bones.
3, boil sugar color, want sauce big bone color bright appetite, indispensable sugar color, add rock sugar and water 1:1 in the pot, a little cooking oil, low heat slowly boiled, when the sugar liquid boiled into jujube red, pour a bowl of boiling water, remember here is boiling water, if you use cold water is very tolerant frying pan, stir evenly after the sugar color is ready.
Tip: Boiled sugar color can not be used up at one time can be stored in the refrigerator, making braised ribs, braised pork trotters and other dishes can be used.
4: Add wide oil to the pot, pour in the prepared ingredients at sea heat, stir-fry over medium heat and add the large bones of blanched water, stir-fry evenly.
5: Add the boiled sugar color, 2 spoonfuls of soybean paste, 3 spoons of light soy sauce, 2 spoons of dark soy sauce, an appropriate amount of salt and a sufficient amount of water, stir the seasonings evenly.
6, after boiling on high heat, turn to medium-low heat and simmer for 40 minutes, if you want to save time, you can also pour into the pressure cooker, press for 20 minutes, but finally you need to pour it into the wok, collect the juice on high heat, receive the thick soup, a plate of sauce overflowing, soft and fragrant sauce bones are ready.
——Lao Jing said——
Making sauce big bones looks simple, but if you want to make the sauce fragrant, fragrant into the taste, every step is the key, after all, the details determine success or failure, first of all, the big bones must be dealt with clean, first soaked and then blanched, so that the fishy taste, blood water is basically gone, followed by the preparation of ingredients, the taste of the dish and condiments, ingredients have a decisive relationship, and finally the time of boiling must be in place, so that the sauce out of the big bone flesh soft glutinous, delicious and not greasy, special relief.
I am a foraging record of the city, and I have been fighting with the world for many years, and I am still glorious and full of interest! Like to focus on eating, drinking and having fun in the city, updating recipes and food anecdotes every day, paying attention to me, enjoying food without getting lost.