Northeastern cuisine, the boldness of Northeastern people - Sauced Backbone
Overview
Most of the Northeastern dishes have pure meat, and the vegetables are just vegetables, or stewed in a pot, which fully reflects the characteristics of the character. The pieces are large enough and the taste is strong enough. Elephant sauce bones are a representative dish. The bones can be spines or stick bones. What I did today was with the spine.
Tags
Ingredients
Steps
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Cut the backbone into medium-sized pieces, wash it, and blanch it in boiling water with cooking wine and ginger slices to remove any blood foam. Control water.
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Prepare the material package and wrap it with gauze.
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Boil the water in the pot, add the ingredients packet, and cook for 20 minutes to let the water absorb the flavor. Add backbone.
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Add light soy sauce, dark soy sauce, and white sugar, bring to a boil over high heat, then reduce to low heat and simmer for 1.5-2 hours, then add an appropriate amount of salt according to your taste, and reduce the juice over high heat.
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Finally add some chopped green onion and coriander and serve.
