Sauce bone is dish of northeast a tradition name. Basis advocate of makings different have sauce spinal, sauce chop, with sauce strong character. These a few kinds of raw material have a common characteristic, it is withstand is stewed for long boil and the flesh won't send bavin, hair to die character. The mouthfeel after because the pig is spinal,be being boiled via stewing again among them is most soft glutinous, gnaw rise to also have fun more and the most welcome
With makings
| Do Huang Li | |
Pig big bone [sauce bone] practice
-
Water of scald of the boiler below cold water of bone chop chunk reserves.
-
Bottom oil fries flavor (sweet leaf of any of several hot spice plants of Gangong of Chinese prickly ash of cassia bark of green ginger anise) , join, sauce expects (soya bean sauce, thick broad-bean sauce adds water dilute) fry sweet.
-
Add water and candy color, salt often is smoked unripe smoke cooking wine to flavor. Put head of to the marrow and drumstick bittern to make 1 hour. Give boiler.
Small stick person
The bone boiling water that pig bone boils tastes not only delicious and the effect of preserve one's health that having many sided. Milk powder of its protein content prep above, among them the far outclass such as iron, natrium is bright the flesh, calcic content is other edibles can compare far from more. Drink consenescence of slow down of bone Shang Ke more. Because of the person as the age increase, the function of medullary production red blood cell and leucocyte can ebb, kind of sticky protein that if can absorb medullary place ceaselessly from inside food,contains, the function of cell of blood of medullary production can get strengthening, achieve the goal of slow down consenescence thereby. Consequently, old people often edible bone soup, not only but marrow of effectively keep within limits is anile, still can prevent and cure osteoporosis. (this flavour cate)