The chef teaches you: the home-cooked method of "sauce big bones", the sauce is fragrant, and the soup bibimbap is a must

Hello everyone, in this video, I will share with you a home-cooked dish "Sauce Big Bone", and you need to pay attention to the fact that the soup must be thickened in order to have a rich sauce and soft flavor. If you think that the production time is too long, you can choose to beat the foam, then use a pressure cooker to quickly press it, and then reduce the juice on high heat. There are no special requirements for the selection of pork bones, this time the spine (keel) and the attached hip bone (a thick bone connected to the leg bone, so it will also be called a barrel bone), which is relatively more meat and more fragrant; You can also choose shoulder blades (pork fan bones) or leg bones (stick bones, barrel bones, tube bones), which have more collagen and are more nutritious.

Ingredients

Tailkeel 1

ginger 2 largepieces

greenonion 2 pieces

cinnamon appropriateamount

staranise 3

cumin appropriateamount

driedchilipepper afew

greenpeppercorns alittle

bayleaves afewslices

rocksugar appropriateamount

vegetableoil appropriateamount

tendersugarcolor 1 tablespoon

soybeanpaste appropriateamount

porkribsauce 30 grams

oystersauce 40 grams

ricewine Appropriateamount

darksoysauce Appropriateamount

Lightsoysauce Appropriateamount

Ediblesalt Appropriateamount

Cooking Instructions

First of all, we prepare 1 tail keel with a barrel bone,
and then chop it into pieces of uniform size, and the spare
bones can be properly chopped into large pieces, and some
students who are troublesome can be handed over to enthusiastic stall owners to deal with
After the bones are chopped, add water to clean them, and after the
surface is cleaned, add water again to soak them for later use
, and start preparing the accessories next
Prepare 2 large pieces
of ginger, one of which is cut into ginger slices
and some of them are scattered, and then chopped into minced ginger for later use
Prepare 2 green onions,
one cut into green onion segments,
and the other cut into minced green onions for later use
Then add an appropriate amount of cinnamon to a bowl of ginger slices,
add 3 star anise,
add an appropriate amount of cumin
, and add a few dried chilies
Add a little green peppercorns
, add a few bay leaves
, add an appropriate amount of rock sugar
, and the next step is to prepare the sauce
Add 50g
of soybean paste, 30g
of pork rib sauce, 40g
of oyster sauce and stir well
First of all, we add an appropriate amount of water
to the pot, then add the soaked bones, blanch the water
, and add an appropriate amount of rice wine halfway to remove the smell
After the heat is boiling, skim off the foam After the
water boils, continue to blanch for 5 minutes,
the purpose of this step is to blanch it thoroughly
After 5 minutes, pour out the bones
After the pot is hot, add an appropriate amount of base oil
, then add the chopped ginger and shallots and stir-fry until fragrant
After stir-frying with minced ginger and shallots, add the seasoned sauce to burst the fragrance
After the sauce is fragrant, stir-fry the bones a few times
Halfway through, add the prepared spices and dried chili
ingredients, stir-fry until fragrant, and then add an appropriate amount of water
Then add 1 tablespoon of tender sugar and an appropriate amount of dark soy sauce
, students should pay attention to the purpose of adding tender sugar color to make
the bones bright, of which only adding dark soy sauce is the base color
After boiling again, continue to skim off the foam,
then turn to low heat and cook for 90 minutes
, and students who like soft and rotten taste can boil for 2 hours
When the heat is simmered for 70 minutes, season again, add an appropriate amount of soybean paste
to the
pot, add an appropriate amount of rice wine
, and add an appropriate amount of light soy sauce
Add salt to taste
and reduce heat to medium to thicken the soup (about 20 minutes)
Halfway through, pick out the excess green onions and spices
, and finally thicken the soup before serving
A very delicious sauce of large bones is made
The following is a technical summaryFirst
, the choice of bones is not restricted, under normal circumstances, the bones with fatty fascia will taste more fragrant and strong, and the bones with more lean meat are slightly firewood, and students can choose according to their personal preferences
Second, after the bones are chopped, you can soak them in cold water for 30 minutes, and continue to boil them for a few more minutes while blanching, so that it is easier to blanch the bones thoroughly
Thirdly, the bones need to be cooked over low heat an hour before this dish, and the second half needs to be turned on medium and high heat to collect the juice, only by turning on medium and high heat can the bone broth be thickened, so that the aroma is strong enough