Since the pork is cheap, the family has had enough of the addiction to eating meat, and finally unanimously concluded: or pork aroma! This is not, the more you eat the more hungry, last week my family's father bought back a bunch of big bones, my mother tried the newly learned sauce method, was unanimously praised by the family, said that it was better than the restaurant to do delicious, into the taste is also more fragrant! Yes, how affordable is it to do it yourself, less than a hundred dollars a big pot, tube full of food!
Live to learn from the old, while groping while learning, cooking has been recognized by the family, but also a small happiness! My family's big bone meat bought this time is quite thick, although it is not the piece with bone marrow, but it does not matter, the family prefers to eat meat, eating meat is affordable enough! This time in a pot of big bones, the highlight is that there are still a few elbow bends (with the taste of pig's trotters and elbows), hey, this time there is a mouthful, sauce on this pot, two tastes, eat that is called a pleasure!
Speaking of sauce big bones, although Bao Ma's previous practice was also delicious, the color was not bright enough, and it was a little black. This time the most successful approach, decisively shared with everyone, learned that the family will have a mouthful, when they want to eat, do it, than eat outside the affordable and save money!
【Sauce bone】
Ingredients needed: 2300 grams of pork bone (including 4 elbow bends), 1 green onion, 4 slices of ginger, 1 spoonful of peppercorns, 3 star anise, 2 dried chili peppers, 1 piece of cinnamon, 1 slice of fragrant leaves, 1/2 peppercorns, salt to taste, half a pot of old soup (no can be omitted), 1 handful of rock sugar for sautéing sugar
Sauce: 4 tbsp braised soy sauce, 1 tbsp dry yellow sauce, 1 tbsp sweet noodle sauce
Detailed instructions:
The first step is to turn the fresh big bones and elbows. Before doing it, you need to rinse these one by one to avoid bone residue and eating it. In addition, before doing it, it is also necessary to soak the blood water, reduce the fishy gas, and make it beautiful in color
The second step, add cold water to the boiling pot, bend the big bones and elbows together, add an appropriate amount of cooking wine, boil the water on high heat, and keep the flames until the foam is cleaned, and the bones and flesh are bloodless
In the third step, remove it into a large basin and add warm water to wash and set aside
Step 4: Prepare some ingredients for the brine soup: 1 green onion, 4 slices of ginger, 1 spoonful of peppercorns, 3 star anise, 2 dried chili peppers, 1 piece of cinnamon, 1 slice of fragrant leaves, and 1/2 pepper. The purpose of the pepper is to enhance the taste, and if there is none, it can be omitted
Step 5: Prepare the sauce that needs to be stir-fried: 4 spoons of braised soy sauce, 1 tbsp of dry yellow sauce, 1 tbsp of sweet noodle sauce, put into a bowl and stir until delicate
In the sixth step, put more vegetable oil than the amount of stir-fry in the wok, cook until warm, add shallots, ginger, star anise, cinnamon, fragrant leaves, peppercorns and red peppers, and sauté over medium heat
In the seventh step, sauté until the dried chili peppers are darker, pour in the mixed sauce and sauté to bring out the aroma, turn off the heat and set aside
In the eighth step, pour the thawed old soup into the gas pressure cooker, then bend the elbow into the pot (note that the big bones need to be put back, these two things can not be cooked together), and pour the ingredients that have just been fried into the pot
Step 9: Sauté the sugar color. Restart the pan, add 1/3 tbsp of vegetable oil to the wok, grab a handful of rock sugar, and sauté the sugar color. This fried sugar color and the usual braised pork is still a little different, it is to fry the rock sugar to completely melt to the smoking state, halfway the rice spoon does not leave the pot, repeatedly use the rice spoon to raise the sugar color to see the color, fried until the crimson smoke
The tenth step, pour in the 2 large bowls of water prepared in advance, at this time you can immediately see the color of the red amount, sugar color water does not crystallize, does not bitter, this is success, and then the fire is boiled.
It should be noted that the sugar color must be fried in place, especially if the sugar color is fried with water, the water vapor must be fried dry to prevent splashing when adding water. If you have not fried sugar color and no experience, this step is omitted, and the color behind it is adjusted with braised soy sauce
Step 11: Pour into a pressure cooker, then boil the pot over high heat, taste the soup, and add salt if it is not salty enough
Step 12, after the pressure cooker is steamed, start the timer: press for 20 minutes
Step 13, after you can open the lid, put in the large bone, twist the lid again, and press for 30 minutes
Step fourteen, time to come, hey, this color, beautiful, fragrant nose, bone fragrant flesh rotten, delicious to stop!
【Sauce bones】 ready, the production points of Bao Mama to summarize:
1, the method of old soup: old soup is the soup that made sauce bones before, fish out the ingredients inside, and then boil on high heat, put it into the refrigerator after cooling and prepare, and thaw in advance when used;
2, the sauce ratio in the ingredients is very important, even if the sugar color is not used, the color is OK, and the family is enough;
3, fry sugar color that step, improper operation is easy to be splashed, will not be omitted;
4, If you just make sauce bones, then directly press for 30 minutes.
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