Dongbei Shanzhai

Dongbei Shanzhai

Introduction:

Production steps:

Step 1: prepare appropriate amount of big bone, soak it in cold water, wash it for many times, and then reserve it after removing blood

Step 2: bring the pressure cooker to a low heat, add appropriate amount of sweet flour sauce, stir fry until fragrant, add salt, soy sauce, soy sauce, sugar, stir fry well, add water, bring to a boil and set aside

Step 3: put the big bone into clear water, boil it over high heat, and blanch it

Step 4: put the big bone directly into the pressure cooker, add proper amount of cooking wine and dry pepper, bring to a boil over high heat, turn to low heat for 3 minutes, and then turn off the heat (the lid is not opened)

Step 5: after stewing for one day, turn on the low heat, boil for 5 minutes, turn on the high heat, boil for 5 minutes, turn off the heat, and take out the big bone after the pressure relief valve of the pressure cooker falls down

Step 6: Shanzhai version of northeast sauce big bone out of the pot

Materials required:

Dagu: moderate amount

Shallot: moderate

Sweet flour sauce: right amount

Salt: right amount

Ginger: moderate

Dry pepper: right amount

Chicken essence: appropriate amount

Cooking wine: moderate

Sugar: right amount

Old style: moderate

Soy sauce: moderate

Note: 1. Soak the big bone in the bleeding water and set it aside. 2. Blanch the big bone before cooking. 3. After cooking in the morning, bring it to a boil and continue to stew. Before eating in the evening, bring it to a boil again and you can eat it (the method is simple and easy to learn)

Production difficulty: simple

Process: boiling

Production time: one day

Taste: slightly spicy