Bluffing banquet dish with zero cooking skill -- [Beijing sauce backbone]-You Are Foodie

By Allen
45

Bluffing banquet dish with zero cooking skill -- [Beijing sauce backbone]

Talk about today's food!The spine is all live meat, so it is especially fragrant. We used to cook it with water and then dip it in garlic sauce. What we wanted was the pure flavor of the meat.But one way is to get tired of eating too much. So my tossing spirit came again. Decide to change some materials.I put soy sauce in it. The flavor of the spice is absolutely amazing.It's really delicious. It's definitely a second meal.The most important thing is simple, zero cooking skills can challenge success.No more. Let's get to the point.

Main Ingredients

Pig backbone appropriate amount

Auxiliary Ingredients

ginger appropriate amount
Cooking wine appropriate amount
Rock sugar appropriate amount
clove appropriate amount
fennel appropriate amount
chinese cinnamon appropriate amount
Star anise appropriate amount
Old smoke appropriate amount
soybean paste appropriate amount

Pig backbone (stick bone) should not be greedy for too much lean meat, otherwise it will be burnt out and not fragrant. It is not as delicious as fat and thin with relatively little meat.

Step 1 . Prepare ginger, pepper, star anise, cinnamon, fennel, clove, soybean paste

Step 2 . Put oil in the pot and put a large piece of rock sugar into it.

Step 3 . When the rock sugar melts and bubbles, you can add water after the bubble disappears. Don't fry it to avoid the sugar paste

Step 4 . Add ginger, Chinese prickly ash, star anise, cinnamon, fennel, clove and soybean paste into the pot in turn

Step 5 . Add the boiled spine, add a teaspoon of soy sauce, stir fry until evenly colored. Add water to boil and skim the foam

Step 6 . Transfer to the stew pot and cook over low heat for about 1 hour. When it is 8 minutes cooked, add salt to taste.

Step 7 . Make the sauce until the bones are ripe, and collect the juice in high heat

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