Chinese Food
Skeleton of northeast vegetable sauce (sauce spine)
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Sauce skeleton is a famous dish in Northeast China. People who have eaten northeast cuisine probably have eaten sauce skeleton. I haven't thought of this dish since I came to the United States. I saw a friend's sharing in my friend's circle a few days ago. My saliva immediately flowed down. I immediately looked for backbone everywhere. Fortunately, 99 supermarket sold frozen ones. I bought one and made it today. I don't like meat to have too much flavor of spices. So I used less spices It's better to use flower carvings or rice wine to remove the fishy smell in the meat. And the flower carvings will make the meat sweet. The stew time should be long enough. The soup should be salty enough. Only in this way can the meat be fragrant. When it's done, the bone and meat will be rotten. It's delicious and not greasy. If you don't understand during the production process, you can pay attention to me at douguo first. Then add my micro signal Phoenix XB. Indicate douguo + your nickname at douguo. I will respond to your questions in time. My Sina blog-
Cooking ingredients
Cooking Steps
Step1:Soak the spine in water. Wash the blood several time
Step2:Boil the bleeding foam in cold water. Wash i
Step3:Prepare the spices. Shannai is the ginger like thing on the right
Step4:Put spices and seasonings into the boiling water in the po
Step5:Put in the spine and simmer for about an hour and a half. Then turn the heat to open the lid and collect the juice. Turn off the heat and get out of the pot.
Step6:In order to eat more, the eldest brother tried his best to cheat from the second. It seems that he bought less.
Cooking tips:There are skills in making delicious dishes.
