Beijing sauce spine

Beijing sauce spine

Introduction:

"Talk about today's food! The spine is full of live meat, so it is particularly fragrant. In our family, we used to cook with water, then dip in garlic sauce to eat. What we wanted was the pure flavor of meat. But one way is to get tired of eating too much. So my tossing spirit came again. Decided to change the material. I put soy sauce. The flavor of the spice is absolutely delicious. It's delicious. It's definitely a second meal. The most important thing is simple, zero cooking can challenge success. No more. Let's get to the point. "

Production steps:

Step 1: prepare ginger, Chinese prickly ash, star anise, cinnamon, fennel, clove and soybean paste

Step 2: put the oil in the pan and put in a large piece of rock sugar.

Step 3: wait until the rock sugar melts and bubbles up. After the bubbles disappear, you can add water. Don't stir fry it to avoid the color of the sugar paste

Step 4: add ginger, Chinese prickly ash, star anise, cinnamon, fennel, clove and soybean paste in turn

Step 5: add the spine after blanching, add a spoonful of soy sauce, stir fry until evenly colored. Add water and bring to a boil to remove the froth

Step 6: turn into the stew pot and simmer for about 1 hour with low heat. When it's 8% cooked, season with salt.

Step 7: make the sauce until the bones are well cooked, and then collect the juice over high heat

Materials required:

Pig spine: appropriate amount

Soy sauce: right amount

Old style: moderate

Star anise: right amount

Cinnamon: moderate

Fennel: right amount

Clove: right amount

Rock sugar: right amount

Cooking wine: moderate

Ginger: right amount

Note: Pig spine (stick bone), do not greedy lean meat too much, otherwise stew out will be wood but not fragrant, as fat and lean and meat is relatively less delicious.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: spiced