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.

Main Ingredients

• Fragrant leaves Two pieces
• Licorice A little
• clove 2 pcs
• chinese cinnamon 5g
• Star anise 3-5 PCs
• Sichuan Pepper 5g
• Pig backbone 1500 g

Auxiliary Ingredients

• salt A moderate amount of
• Granulated sugar 20g
• butter 2 tsp
• Raw 5 tabletsp
• Old smoke 2 tabletsp

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.