Northeast Sauce Big Bones
Overview
The big bones in Northeastern sauce are generous in portions and rich in sauce, which is the best choice for meat lovers. Although it is simple to make, it is enough to hold up the scene.
Tags
Ingredients
Steps
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Chop the backbone into large pieces and put it in a pot of cold water to remove any blood foam and impurities.
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After taking it out, wash it with warm water and drain it.
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Add a little water to the pot, add bay leaves, cinnamon, cumin, star anise, and Sichuan peppercorns and stir in the water. This is done firstly to remove dust, and secondly so that it will not burn easily when frying.
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After controlling the water, put it directly into the pot, stir out the water vapor, and stir-fry until the aroma is released.
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Put it into a large material box and set aside.
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Heat the wok, add a little base oil, add the backbone and stir-fry until fragrant.
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Add a little sugar (fried sugar color).
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Stir-fry with the backbone until the backbone is colored, add green onions and ginger and stir-fry until fragrant.
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Pour in boiling water and bring to a boil, add sugar (to enhance freshness), miso (more soybean paste to highlight the flavor of the sauce), and soy sauce to adjust the taste.
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Pour into the inner pot of the electric pressure cooker, put in the large material box, and press for about 15 minutes until mature. (If using a wok, cover and simmer over low heat for about an hour.)
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Pour the pressed spine back into the wok and use high heat to reduce the juice.
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Finished product pictures
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Finished product pictures
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Finished product pictures
