Secret sauce big bones_Simple method of sauce big bones

The nutritional value of pig bones is very high. Pig bones are very good for nourishing the body. They are rich in protein and various nutrients, especially calcium. There are many ways to cook pig bones. The most common way is to cook them in sauce. The method of cooking pig bones in sauce is actually very simple. The following is a detailed introduction to the simple method of cooking pig bones in sauce.

Simple method of making sauced big bones

Method 1

1. Cut the bones into small pieces and soak them in clean water, changing the water several times in the middle. This way you don’t need to blanch them.

2. Prepare the seasoning: onion, ginger, garlic, peppercorns, bay leaves, cinnamon, hawthorn and tsaoko, and two small chili peppers. It’s not that I have too much seasoning at home, you can just buy a bag of stew ingredients. Wrap the seasoning with gauze and cook the soup cleanly. There is also a bag of very important seasoning - soybean paste.

3. Add water to the pressure cooker, throw in all the seasonings, then add some light soy sauce, dark soy sauce, soybean paste and rock sugar. Press on high heat for 40 minutes, and the simplest braised bones are ready.

Method 2

1. Wash the pork leg bones and chop them hard in the middle with a knife. It is ideal to leave a deep mark.

2. Hold the kitchen knife upright and steady with your left hand, and hold the large bone with the cutting mark with your right hand.

3. Aim the cut mark on the pig bone with the back of the knife and hit it hard, the pig bone will break. The pig bones processed in this way have neat bone stumps without broken bones, and the bone marrow can be better preserved.

4. Place the chopped pork leg bones in a large basin filled with clean water and soak for about 4 hours, changing the water several times in the middle.

5. The spices used for braised pork ribs: cinnamon, bay leaves, star anise, cardamom, angelica, ginger, etc. If you like strong aroma, you can add a clove.

6. Add enough water to the pot, pour in two spoons of soy sauce and add spices.

7. Put the soaked pork bones into the pot, bring to a boil over high heat, skim off the foam and simmer over low heat for 1 hour.

8. In order to increase the flavor of the pork bones, add two spoons of noodle sauce (Northeastern soybean paste is best) and an appropriate amount of salt. Then simmer on low heat for 20 minutes.

Method 3

Ingredients: pork shank, various seasonings for stewing meat (aniseed, cinnamon, etc.), onion, ginger, garlic, salt, soy sauce, cooking wine, bean paste

step

1. Wash the bones first.

2. Blanch the bones in boiling water

3. Put an appropriate amount of water in the pressure cooker and bring it to a boil. Add various seasonings (scallion, ginger, cooking wine, soy sauce, aniseed, etc.)

4. Put the blanched bones into the pressure cooker and cook for 20 minutes, then turn off the heat. After the steam is released, remove the bones.

5. Put a little bit of oil in the wok, add appropriate amount of bean paste and stir-fry until fragrant, add some water, then put the bones in the wok and stir-fry so that the bones are evenly coated with the sauce, then serve.

Nutritional Value

1. Northeastern braised pork ribs are more suitable to be eaten with your hands. You can use disposable gloves to avoid getting your hands stained with grease.

2. The marrow in the large bones can be sucked out using a straw purchased in the supermarket.

3. You can also add more soup when stewing to extract the stock.

4. For big bone sticks, of course you have to choose pork bones, which should be big at both ends and small in the middle. Don’t choose the ones that are flat on both sides because they have no bone marrow. Then you have to be careful not to choose dishes with too much meat, because you are not eating meat.