Big bone with sauce

Big bone with sauce

Introduction:

"The pressure cooker I bought didn't use several times, so my ancestors said: look, the pressure cooker I bought hasn't been used several times, and it's still empty. How could I let him say that about me. Buy some big bones, make sauce big bones, block his mouth, hehe... "

Production steps:

Step 1: soak the big bone in green onion, ginger and cooking wine for about two hours. Remember to change the water frequently to remove the blood;

Step 2: prepare seasoning: Zanthoxylum bungeanum, Daliao, Xiangye, cinnamon, fennel, hawthorn slice, scallion and ginger;

Step 3: use hot water to boil Liubiju dry soy sauce. It turns out that more soy sauce should be added;

Step 4: put the soaked big bone into the pressure cooker, put in the seasoning bag and a shallot, and then put in the good sauce water, soy sauce, a little sugar and hot water, not too big bone, a little more hot water;

Step 5: cover the pressure cooker well, choose the first grade of tendons, I choose the Luzhou flavor type, the soup is dry, alas, we must put more water, we must do it;

Step 6: there's no way. If you put less sauce, the bones are not very salty and the color is not very good-looking. You can only put them in the pot, heat the water and salt, and then boil them;

Step 7: the soup is almost gone, and the salt is in, so you can enjoy it;

Step 8: finished product map, in addition to the light color, the taste is very good.

Materials required:

Big bone: moderate amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Fennel: right amount

Fragrant leaves: appropriate amount

Cinnamon: moderate

Hawthorn tablets: appropriate amount

Liubiju dry yellow sauce: right amount

Scallion: right amount

Ginger: right amount

Cooking wine: moderate

Note: if the big bone can't be soaked for that long, it's OK to blanch it with water before entering the pot.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: Maotai flavor