Braised bone with soy sauce

Overview

There has just been a heavy snowfall in Zhengzhou. We have had snowball fights and built snowmen. It’s crazy enough. When we stay at home and wait for the snow to melt, we really want to eat meat and drink in a big bowl. Lao Gong and Xiao Niu are both carnivores, so this sauce-flavored stick bone dish is perfect for the occasion. Because the two greedy cats couldn't wait, they stewed it in a pressure cooker today. In fact, it is best to stew it slowly in a large casserole over low heat. With the sound of melting snow and the smell of the aroma that permeates the whole house, time slows down.

Tags

• hot dishes
• home cooking
• chenpi
• cinnamon
• cooking wine
• old soy sauce
• onions
• pork bone
• star anise
• sweet noodle sauce
• tahini
• cumin
• fragrant leaves
• ginger
• peppercorns
• salt

Ingredients

Steps

1. 1 First wash the big stick bone with clean water, and then soak it in clean water mainly to remove the blood (if you have time, you can soak it for a longer time). You can change the water several times in the middle.

   

2. 2 Prepare the auxiliary ingredients, which are the spices in the raw materials. If there is a seasoning bag, it is best to put all these spices in, so that you will not accidentally eat a peppercorn or star anise when you are feasting.

   

3. 3 The sesame paste should be stirred evenly with warm water.

   

4. 4 Add water to the pot. After the water boils, blanch the soaked stick bones in the water for about 3 minutes. At this time, keep skimming off the foam inside.

   

5. 5 After blanching, take it out and put it in warm water and rinse it again.

   

6. 6 Put the washed ribs in the pressure cooker, add water, enough to cover the ribs, then add the prepared spices, sesame paste, and sweet noodle sauce, add seasonings, dark soy sauce, and salt, and press the stew button for about forty minutes.

   

7. 7 It will taste better if left overnight.