Ingredients
Pork backbone ( 1000g ) | Onion, ginger and garlic (appropriate amount of each ) |
Salt ( Adequate amount ) | Dark soy sauce ( Two tablespoons ) |
Liquor ( 3 grams ) | Doenjang ( Two tablespoons ) |
Sweet noodle sauce ( One tablespoon ) | Rock sugar ( Two small pieces ) |
Oil ( 10 grams ) | Fragrant leaves ( Two pieces ) |
Fuel consumption ( One tablespoon ) | Dried red chili pepper ( one ) |
How to make sauced big bones
1.Soak the large bones in water for one hour, changing the water twice during this period-
2.Put soybean paste, sweet noodle sauce, oil, bay leaves, dried red pepper, dark soy sauce, white wine, salt (put some of it first), green onion, ginger and garlic into the bones, and stir evenly.Marinate for half an hour
3.Put oil in the pan, when it is 70% hot, pour in and marinate Stir-fry the bones until the skin changes color
4.Put in rock sugar and heat the water to one-quarter Three places, use a pressure cooker for 30 minutes and a wok for an hour (use medium-low heat) to simmer
5.Finally, taste the saltiness before deciding whether to add salt
6. Stewed spine Simmering the bones in the pot for three hours will taste better
7.Finished product picture
Tips
Use spine first Soaking in water can soak out the blood inside; doenjang already contains salt, so the final seasoning should be determined according to your own taste
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