With makings
| Ovine bone | 6 jins |
| Right amount | |
| Crucial | |
The practice of sauce sheep bone
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Risk ovine bone with cold water, after risking hematic bath, wash with clear water even clean, must wash hematic water clean, otherwise can affect mouthfeel
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With often smoke, cooking wine, thick broad-bean sauce, mix, wipe equably go up in ovine bone, bone giving a sheep is done massage
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Green ginger lays a foundation (the flavour of such green and ginger, the meeting is evener, and stick boiler not easily) , next ordinal put ovine character into boiler, the attention should leave gap, do not put too tight, so easy tasty
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Put clear water, come to did not cross ovine bone, put crystal sugar (the measures him basis taste of rock candy is put, like sweet of the mouth, put more a bit) , open switch of electric rice cooker, small fire is stewed slow, stew to soft sodden (in general, two half hours or so)
Small stick person
Because 2. had put soya bean sauce, often smoke, with rock candy, certain salinity was in, when putting salt so, must put less, the opening is weak need not put
A lot of people of 3. ask why need not high-pressured boiler lane, soft in that way sodden, fire still is saved when the province, actually, the pressure cooker of my home is the electric pressure cooker that the sort of everybody is using in the home, choose chop archives or choose archives of flesh of flocks and herds, let me have a headache indeed, stew the ovine bone that come out, it is very soft sodden, but take off bone too serious, lost the fun of the bone that gnaw a sheep, sell without what next, finished product loss late is too tall also,