How to make delicious big bones in sauce
In the past 10 days, among the hot topics about food on the Internet, soy sauce bones have once again become the focus due to their rich aroma and soft texture. Whether it’s a family dinner or a gathering of friends, a delicious sauced big bone will always leave people with endless aftertaste. This article will combine popular discussions on the Internet to provide you with a detailed analysis of how to make a sauce-flavored big bone.
1. Preparation of ingredients for sauced big bones
The key to making sauced big bones lies in the selection of ingredients and seasonings. Here is a detailed list of ingredients and seasonings required:
| Ingredients/seasonings | Dosage | Remark |
|---|---|---|
| Pork bones | 2 pounds | Choose barrel bones or backbones with marrow |
| ginger | 1 piece | slice |
| green onions | 1 stick | Cut into sections |
| star anise | 3 pieces | Add flavor |
| cinnamon | 1 short paragraph | Add flavor |
| Geranium leaves | 2 pieces | Add flavor |
| light soy sauce | 3 spoons | seasoning |
| Old soy sauce | 2 scoops | Color |
| cooking wine | 2 scoops | Remove the fishy smell |
| crystal sugar | 10 grams | seasoning |
| Salt | Appropriate amount | seasoning |
2. Steps for making sauced big bones
1.Dealing with large bones: Soak pork bones in clean water for 1 hour to remove blood. Then put cold water into the pot, add ginger slices and cooking wine, bring to a boil over high heat, skim off the foam, remove the large bones and set aside.
2.Fried sugar color: Add a small amount of oil to the pot, add rock sugar, and slowly stir-fry over low heat until the rock sugar melts and turns amber. Quickly pour in the blanched bones and stir-fry evenly until the surface of the bones is coated with sugar color.
3.stew: Add ginger slices, green onion segments, star anise, cinnamon, bay leaves and other spices, stir-fry until fragrant. Then add light soy sauce, dark soy sauce and an appropriate amount of hot water, the amount of water needs to cover the bones. Bring to a boil over high heat, then turn to low heat and simmer for 1.5 hours.
4.Collect juice: When the soup is thickened, taste it and add salt to taste. Finally, reduce the juice over high heat and let the soup evenly coat the bones.
3. Tips on the most popular sauce with big bones on the Internet
According to popular discussions on the Internet in the past 10 days, here are some tips to make the sauced bones more delicious:
| Skill | illustrate |
|---|---|
| Soak in blood-removing water | The longer the soaking time, the less fishy smell |
| Fried sugar color | Pay attention to the heat to avoid burning |
| simmer over low heat | The longer it is stewed, the softer the meat becomes. |
| Collect juice | Stir constantly when the juice is collected to avoid burning the pot. |
4. Suggestions for pairing the sauced big bones
The sauced big bones can be eaten with rice, steamed buns or noodles, or as a side dish with wine. If you like spicy food, you can add dried chili peppers or chili paste when stewing to increase the flavor.
5. Summary
Sauced big bones are a home-cooked delicacy. During the production process, you need to pay attention to the selection of materials, heat and seasoning. Through summarizing the hot topics on the Internet, we found that soaking in blood-removing water, frying sugar color and slow stewing are the keys to successful production. I hope this article can help everyone make delicious sauced big bones and enjoy a happy time at family dinners!
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