Braised backbone

Overview

The main purpose of frying the sugar color in this dish is to make the dish ruddy in color. Both white sugar and rock sugar can be used, but the color of the sugar fried with rock sugar is relatively bright. You can choose whatever you want when making your own. Even if you can’t stir up the sugar color well, you can use dark soy sauce and light soy sauce together.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• dinner with friends
• winter recipes
• farm food
• lunch
• aniseed
• msg
• oil
• old soy sauce
• onions
• rock sugar
• ginger
• salt
• spine

Ingredients

Steps

1. 1 Ingredients: spine

   

2. 2 Soak the spine to remove the blood. Add cold water to the pot and add the backbone. After boiling, cook for 2 minutes.

   

3. 3 Take it out, rinse the spine and set aside.

   

4. 4 Put a little oil in the pot, add rock sugar and stir-fry over low heat until it turns amber color.

   

5. 5 Add the reserved backbone and stir-fry repeatedly to brown.

   

6. 6 Add aniseed. Add dark soy sauce tones. Stir it evenly.

   

7. 7 Add appropriate amount of water.

   

8. 8 Add onion and ginger. After boiling, cook over low heat for about 30 minutes until the backbone is cooked. Add salt to taste in the middle.

   

9. 9 Bring to high heat to reduce the juice and add MSG to enhance the freshness.

   

10. 10 Remove from pan, plate, and serve.