Authentic Northeastern sauce big bones recipe

Many people like to eat pork and ribs. Braised pork and braised ribs taste really good. In fact, the whole body of a pig is a treasure. Not only the pork and ribs are edible, but the big bones of the pig are also a rare delicacy. Many people like to cook pork bones into soup, which tastes great with salt and pepper. In Northeast China, many people like to eat braised pork bones. Next, let’s take a look at how authentic Northeastern braised pork bones are made.

Method 1

1. Wash the large pieces of pork spine briefly, place them in a large basin filled with clean water and soak them for about 6-12 hours. You can change the water several times in the middle. If the room temperature is high, you can put the basin in the refrigerator to prevent the pork from spoiling.

2. Rinse the spine several times after soaking it in water to clean the blood, then put it in a large pot and add water to cover the bones, add a few pieces of ginger (smashed), a few scallions tied into a knot, a few star anise (spiced anise), a small handful of Sichuan peppercorns, a small piece of cinnamon, 2 bay leaves (optional), a little thirteen spices (optional), Shaoxing wine, dark soy sauce, soy sauce, fried sugar color, white sugar, black bean sauce or high-quality soybean paste (optional).

3. Bring to a boil over high heat, then skim off any floating residue. Add an appropriate amount of salt (the marinade needs to be saltier to fully flavor the marinated bones, so a larger amount of salt is used), then turn to medium-low heat, cover and simmer for about 1 hour.

4. Add appropriate amount of chicken essence, turn to medium-high heat and simmer with the lid open for about 30 minutes (the purpose is to slightly reduce the soup and make the meat and bones more flavorful).

Key Points

1. In order to make the marinated bones rich in flavor, it is recommended to stew no less than 5 pounds of meat bones at a time. For example, I stewed nearly 8 pounds this time. According to Mr. Yuan Mei's requirement for boiled meat, "if it is less than 20 pounds, it will be bland and tasteless." My five pounds is not much. Although the braised bones are "red boiled meat", the principle of more meat and richer flavor still applies - the reason is that if there is less meat, the meat flavor will inevitably run into the soup. The amount of meat is really small, so the soup can be thickened a bit.

2. The first step to remove blood is to soak the meat in cold water for a long time rather than the more time-saving "boiling", which is also to better preserve the flavor of the meat. If the method of blanching is adopted, because the raw materials are larger and more numerous, it will inevitably take a longer time to boil and stew to remove all the blood, not to mention the loss of meat flavor.

3. When making braised/stewed dishes, you can try using several different soy sauces or sauces at the same time. This will often make the finished dish taste richer and more delicious. For example, this time in addition to dark soy sauce and soy sauce, I also used a smaller amount of soy sauce syrup and black bean sauce, and a little soy sauce.

4. The broth left over from the braised bones is a good ingredient for making braised eggs, smoked eggs, braised tofu skin/dried tofu, and tiger skin eggs.

Method 2

Generally, cavity bones are chosen, and in addition to the meat on the surface, the bone marrow is mainly eaten; tibia bones are also used, and the tendons are mainly eaten. Method: First, wash the large pieces of pork bones, place them in a large basin filled with clean water and soak them for about 6-12 hours, changing the water several times in the middle; then rinse the spine that has been soaked with blood several times, then place it in a large pot and add water to cover the pork bones, add a few pieces of ginger (smashed), a few knotted green onions, a few star anise (spiced), a small handful of Sichuan peppercorns, a small piece of cinnamon, a little bay leaves and thirteen spices, and an appropriate amount of wine, dark soy sauce, soy sauce, fried sugar color, sugar, black bean sauce or high-quality soybean paste. Then bring the soup to a boil over high heat, skim off the foam, add an appropriate amount of salt, turn to medium-low heat, cover and simmer for about 1 hour. Add appropriate amount of chicken stock, turn to medium heat and simmer with the lid on for about 30 minutes.

Taste: The braised bones have a lot of ingredients and are delicious.

Hand-caught bones

Ingredients: 300g pork hind leg bone

Seasoning: 10g salt, 10g soy sauce, 15g MSG, 8g ginger, 8g onion, 3g star anise, 2g cinnamon, 2 bay leaves, 3g grass fruit, 400g original soup, 2000g water, 20g rock sugar, 5g red yeast rice, 15g sparerib sauce

Preparation: 1. Put the seasonings into a bucket and mix them into a marinade for later use. 2. Cut the pork ribs into two parts from the middle, blanch them in boiling water over high heat for 1 minute, put them into the prepared marinade bucket and simmer them on low heat for 40 minutes until they are tender. Remove them from the pot, drain them, put them into a clean pot, add 200 grams of marinade, put in rock sugar and sparerib sauce, cook over high heat until the marinade is thick, and serve.