Chinese Food
Maybe it's a little harder than soup
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Every time I go to the dumpling restaurant, I have to order three dishes - pot and baorou, sauce skeleton and home cooling, which are really a little more steps than boiling bone soup. It's convenient to do at home, and I don't need to say anything. They are all in the meat.
Cooking ingredients
Cooking Steps
Step1:The spine and the stick bone are washed and soaked in water for half an hou
Step2:Put the bones into the pot in cold water. Add the onion and two spoonfuls of cooking wine. Bring to a boil over a high heat. Beat it up when the float comes ou
Step3:Take out the bones of Zhuo good water and wash the foam for standb
Step4:Put all ingredients of ginger, garlic, onion and marinade into the tea bag to make the material ba
Step5:In a small bowl, put the dried soya sauce, sweet noodle sauce, tofu, soybean sauce and the remaining two spoonfuls of cooking wine. Mix well and set aside
Step6:Put oil and sugar in the po
Step7:Sugar on a small fir
Step8:Stir fry the sauce over medium and low hea
Step9:Put in the bone of the boiled water and wrap the sauc
Step10:Add boiling water, not all ingredient
Step11:Put the prepared material into the bag and open the fire to boi
Step12:Cover and simmer for 1 hour. Turn the bone upside down and simmer for another hour. If there is a pressure cooker, press directly for 40 minutes
Step13:It's also super fragrant.
Cooking tips:It's hard to buy soy sauce in the south. You can use Baohou sauce instead. Actually, I prefer the taste of Zhuhou sauce. You can try it. If there are not so many spices in the brine bag, they can be simplified.
