A Northeastern daughter-in-law must learn to make------sauce backbone

Overview

The Northeastern sauced bones are so delicious! These two words are so sweet! A plate of sauced bones is served, and the aroma immediately fills the room. Everyone is given a pair of disposable gloves, and they can grab and nibble without any scruples. Who can resist the temptation of this bold way of eating! There are two types of sauced bones: sauced spines and sauced stick bones. The sauced stick bones are more enjoyable to chew, and you can also use a straw to suck out the bone marrow; the sauced backbone has more meat, which will satisfy your cravings. Each has its own characteristics, it depends on everyone’s preference. Today, let’s try a plate of sauced backbone.

Tags

• hot dishes
• aniseed
• cinnamon
• doubanjiang
• dried red chili pepper
• light soy sauce
• old soy sauce
• rice wine
• white sugar
• zanthoxylum bungeanum
• fragrant leaves
• salt
• spine
• tea
• water

Ingredients

Steps

1. 1 Put the fresh spine in a large basin and soak in cold water.

   

2. 2 After about an hour, drain the blood water that soaked the spine, replace it with new cold water and continue soaking it. Repeat the above steps about 5 times to soak all the blood water in the bones until the bones turn white.

   

3. 3 Take out the inner pot of the no-fire reboiler and put the clean spine into it; put the spices into the seasoning box and put them into the pot.

   

4. 4 Add the rice wine, light soy sauce, dark soy sauce, and bean paste in the seasoning in sequence, and add salt and sugar.

   

5. 5 Add enough water to cover the spine.

   

6. 6 After adding water, cover the inner pot and turn on the heat. Bring to a boil over high heat, keep the water boiling for about 10 minutes, and turn off the heat.

   

7. 7 Move the inner pot into the outer pot and fasten the lock. Cover the outer pot lid and set it aside to let the residual heat of the no-fire pot develop.

   

8. 8 Ready to eat after 2 hours.