In order to solve this problem, many methods have been tried. Some people say that starch is added, but after practice, it is found that starch runs as soon as it is heated and melted. Others say that it is stuffed with a piece of noodles or even potatoes, but the taste is not "pure".
Today, the chef has a coup, nothing to add, just two small coups to keep the bone marrow full in the bone hole.
(1) blanch the general ingredients and divide them into cold water pots or hot water pots. But the cold water in the pot, bone marrow; After boiling in hot water, the effect of fully deodorizing meat components can not be achieved.
For big bones, put them in a pot with warm water, the water temperature is 60~70 degrees, so that the bone marrow can quickly solidify and deodorize.
(2) When stewing, the bone marrow is facing up (this is the key point of not losing bone marrow), and then put it into the pressure cooker in turn, perfect.
This is the secret of this delicious dish. Secondly, if you want this dish to be delicious, you need to pay attention to three points. First, the big bones must be soaked for more than 2 hours in advance to remove the blood inside, so that the bones at the back will taste better.
Second, the pursuit of authentic taste, sauce as far as possible to buy northeast sauce, today the chef joined Zhajiang Noodles, unique flavor!
Third, the stick bone becomes rich in sauce flavor, and the production of sauce soup is particularly critical. The practice is also very simple. As long as we pay attention to the order and general proportion of ingredients, Xiaobai 100% can also be successful. Next, poke the video and use the chef and warmth to reveal the secret ~
Chua's Family in Jiangdagu, Northeast China
Bone/onion ginger/cooking wine/sugar/star anise/cinnamon
Soy sauce/soy sauce/oil salt/vinegar/chicken essence
working methods
- 1 -
Preparation of ingredients: put the bones in a pot filled with warm water of 70 degrees, add a little cooking wine and salt, cook with strong fire (stir constantly with chopsticks and heat evenly), and take them out when the pot is about to boil. Put the bone marrow face up into the pressure cooker in turn.
Chef's tip: The function of adding salt here is to make the bone marrow solidify quickly.
- 2 -
Stir-fried sugar color: put a little base oil in the pot, add sugar and stir-fry until you smell burnt water, and pour the fried water into the pressure cooker.
- 3 -
Sauce stir-fry: Warm yeast does not stick to the pan, pour in a little base oil, add 6-7 aniseed and 2 pieces of cinnamon, stir-fry over low heat, and stir-fry a little onion and ginger.
- 4 -
Seasoning: Then add 30g light soy sauce, 3 tablespoons light soy sauce, plenty of hot water, 5-6 pieces of rock sugar, 10g salt, 15g cooking wine, a few drops of rice vinegar, a little chicken essence and soy sauce fried in advance, cook for a few minutes, and pour the sauce into a pressure cooker.
Chef's Tips: ① When frying sauce, soy sauce needs to be fried in a hot pot, also called soy sauce wok; Fully stimulate the sauce flavor.
(2) Bean paste, who joined the stir-frying, is the secret "weapon" of the sauce bone in Northeast China today, and it has a more northeastern flavor.
- 5 -
Finally: cover the pressure cooker, simmer for 18 minutes, turn off the fire and let the steam clean, then take it out and put it on the plate ~