Chinese Food
Noodles with porpoise bone
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Pork plum meat is used for barbecue in puffer bone ramen. It is sliced and beaten. It is rolled up and boiled with marinade. After refrigeration, the meat is compact and tastes salty and sweet. If you can't finish eating, you can wrap each piece of barbecue in a piece of plastic wrap and put it in the freezer. You can take as many as you like when you want to eat it. It's delicious to put it in the noodle soup. Just made porpoise bone noodles. Drink a milky porpoise bone soup. Suddenly I feel super delicious. On holidays, I cook a bowl of porpoise bone ramen. Snow white thick soup combines the smell of pig bone. With eggs, noodles, vegetables. It's just
Cooking ingredients
Cooking Steps
Step1:First, I make barbecue. I choose the square pork. I went to the market and bought an elbow before I bought i
Step2:Peel and cut into 1cm thick slices, beat with the back of the knife to make the meat sof
Step3:Use cotton thread to fix the meat into a cylinde
Step4:Put it into the pot and fry it slowly without oil to make golden yello
Step5:Make the sauce of barbecue. Add the prepared sauce bag bought from the supermarket into the half pot of water.3 spoon of soy sauce.3 spoon of soy sauce, 3 spoon of cooking wine, 2 spoon of sugar and ice, and 2 less salt. Mix them together. Put the pork into the bag and boil it over high fire. The sauce with the previous brine can be used directly
Step6:Open the back cover and turn the lid to medium heat for 1 hour. Turn the streaky pork upside down in the middle of the cooking process. Turn off the heat, cover the lid and simmer for 1 night, then take it out and let it dry. The remaining temperature in the pot can make the meat taste better. After the pork is taken out, it can be put into the refrigerator for 1 hour without scalding. In this way, it will be better to cut when slicing.
Step7:Here's the soup of porpoise bone - put the tube bone, pigskin and chicken leg into a pot of cold water to blanch. Wash away the blood foa
Step8:After washing, put it into a pressure cooker and fill it with water. Press for 6 hours under low heat until the bone and meat are separated and the soup is white
Step9:Bring another pot to a boil with water. Put in ramen. Cook and drain. Put into a bowl
Step10:Cook a little more green bean sprouts as a side dis
Step11:Pour in the heated soup bottom and mix well with the noodles. Put on the pork slices with barbecued pork, marinated eggs, scallions, corn kernels and bean sprouts; the delicious puffer bone Ramen will be ready
Step12:If you dislike the trouble of boiling soup, you can directly use concentrated soup treasure. Save time
Step13:The soup is delicious and full-bodied, with smooth ramen. The taste is excellent. My v-heart name - personality is better than beauty. Welcome to pay attentio
Step14:A pot of porpoise bone soup really needs to be cooked for more than 6 hours, or even 24 hours, and you can't turn off the fire halfway. Only in this way can the soup be delicious.
Cooking tips:1. The key point of making this Ramen is to cook the bottom of the soup. The boiled soup can be frozen in the refrigerator for the convenience of next use; if you don't want to cook for such a long time, you can use concentrated soup treasure instead. 2. To choose fresh ingredients, such as cucumber and corn, you need to cut them now. 3. In the first step of boiling bone soup, when blanching bones, be sure to remove the bones and wash them with hot water. Because the surface of bones is also very dirty if covered by the spitting blood foam. The milk behind the soup is white and clean. 4. Noodles must be the noodles in the supermarket. It's not the noodles we usually eat. It's not elastic enough to make noodle soup. 5. Stewed bone soup is too much. You can put it in a fresh-keeping box and keep it in the refrigerator. It's good for stuffing or noodles. There are skills in making delicious dishes.
