Zero cooking skill, creating northeast famous dish --- northeast sauce skeleton at home
When I first entered the Northeast restaurant, I ate this sauce skeleton.From that time on, the fish learned that the pig backbone can also be eaten like this, because in the cities where fish live, the pig backbone is usually used to make soup.Later, when Yu worked, Yu finally had some colleagues in Northeast China. Gradually, when colleagues became friends, Yu would always find some reasons to rub rice at their home. Before rubbing rice each time, he would always focus on the sauce skeleton. Hehe, no way. Since I was a child, fish are all food......Fish is a studious person. Every time they rub their food, they always ask their colleagues' mothers for advice. Therefore, after eating too much, they slowly sum up a little experience and finally start to do it. Ha ha, fortunately, the family members like the sauce skeleton.Fish are not from Northeast China, so the sauce skeleton may not be authentic, but it is the most suitable for the fish family. The following summary is summarized by fish in the process of practice. I hope it can be used as a reference for rookies like fish.1. Pig spines must be soaked in clear water. The blood soaked pig spines are tender and white in color and taste good.2. When flying water, it should be quickly fished out after the water boils, because long-term flying water will cause the loss of bone nutrition.
Step 1 . Get all the materials ready.
Step 2 . Wash the pig's spine and soak it in water.
Step 3 . After soaking the bleeding water, pour out the blood water and continue to add water to soak.
Step 4 . Repeat steps 2, 3, 4-5 times or so. Each time, the blood must be poured out and then injected with water to continue soaking.
Step 5 . Wash the soaked pig backbone.
Step 6 . Put it into a pot of boiling water, and take it out immediately after boiling.
Step 7 . Rinse with water and drain for standby.
Step 8 . Rinse the spices with water.
Step 9 . Put the washed pig's spine and spices into the voltage cooker, inject appropriate amount of water, the water must be less than the pig's spine, cover the pot and press for 20 minutes.
Step 10 . After degassing, open the lid of the pot and pour in old and raw soy sauce.
Step 11 . Add butter, salt and sugar.
Step 12 . Then cover the pot, plug in the power supply and press for 10 minutes.
Step 13 . After degassing, open the lid.
Step 14 . The pork tenderloin cooked in a voltage cooker is fragrant and tastes more delicious.
Step 15 . With a gentle touch, the meat is almost falling off. Hehe, it is fragrant.
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