How to make Northeastern soybean paste bones

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  1. Prepare the required ingredients.

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  2. Soak the large bone rod in water for 2 hours in advance to remove excess blood inside.

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  3. Pour an appropriate amount of water into the pot, put the big bone stick in cold water, add ginger slices and a little White wine removes the fishy smell.

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  4.After the water is boiled, skim off the surface foam.

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  5. Remove the large stick bones and ginger slices, drain the water and set aside.

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  6. Pour an appropriate amount of cooking oil into the pot and add the spices (garlic cloves, bay leaves, dried chili peppers , cinnamon, onion, star anise, galangal) and stir-fry until fragrant.

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  7. Pour in rock sugar and stir-fry for a few times (rock sugar is added to enhance the color).

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  8.Put in the blanched big stick bones and add an appropriate amount of boiling water.The amount of water is slightly similar to the bones.As high as possible.

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  9.Put in the bean paste.

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  10.Old draw.

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  11.Soy sauce.

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  12.Salt.

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  13. Inflate the pressure cooker and press it for 40 minutes,

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  14.Sprinkle a little coriander to enhance the flavor.

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  15.Look at the freshly cooked meat, which is crispy, soft, rotten and super delicious~

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  16.The whole room was filled with the aroma of sauce.

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  17.Easily remove the bone without leaving any traces.