It turns out that the method of sauce keel is so simple, it is not hard, soft and rotten, and it is really enjoyable to eat meat

The most classic method of keel is the "sauce big bone", the sauce of the good bone is soft and glutinous, especially delicious, many people like to eat.

---【Sauce Keel】---

Main ingredients: 2000 grams of keel.

Excipients: a green onion, a piece of ginger, 2 grams of star anise, 2 grams of Sichuan pepper, 2 grams of cinnamon, 2 grams of bay leaves, 2 grams of dried hawthorn, an appropriate amount of dried chili peppers, 15 grams of sweet noodle sauce, 15 grams of fragrant sauce, 15 grams of soybean paste, an appropriate amount of salt, an appropriate amount of dark soy sauce, an appropriate amount of light soy sauce, and an appropriate amount of cooking wine.

Steps:

1. Let the seller help cut the fresh keel into small pieces, and soak it in clean water for more than 3 hours after taking it home, during which the water will be changed 2-3 times to fully soak out the blood water in the keel, which can effectively remove the fishy smell of the keel.

2. Cut the green onion into green onion segments, cut the ginger into slices, and clean the other spices for later use.

3. Prepare a small bowl, add 15 grams of soybean paste, 15 grams of sweet noodle sauce and 15 grams of fragrant sauce to the bowl, stir well with a spoon and set aside.

4. Add an appropriate amount of water to the pot, put the keel in a pot under cool water, add an appropriate amount of cooking wine to remove the smell after boiling over high heat, and keep boiling for 2-3 minutes.

5. Remove the blanched keel, rinse the remaining foam on the surface with clean water, and then dry the water for later use.

6. Put the cleaned keel into the pressure cooker.

7. Add an appropriate amount of cooking oil to the pot to moisten the pan, put the prepared sauce into the oil temperature at a high temperature, stir it with a spoon constantly, add an appropriate amount of water after stir-frying the flavor of the sauce, and then add an appropriate amount of salt, light soy sauce and dark soy sauce to taste after the water is boiled.

8. Pour the boiling miso soup into the pressure cooker, then add the spices prepared in advance, cover the lid, start the timer after the pressure cooker is steamed, and keep the heat on medium heat for 20 minutes.

9. After 20 minutes, turn off the heat, let the keel simmer in the pressure cooker for half an hour, and then open the lid, and the sauce keel with rich sauce aroma and soft glutinous bones is ready.

Tips:

1. The keel bought back must be soaked in water, which can effectively remove the fishy smell of the ribs.

2. Add 2-3 kinds of sauces to highlight the flavor of the compound sauce, so that the aroma of the boiled keel sauce will be particularly strong.

3. Use a pressure cooker to make sauce keel, and the ingredients should not be too full, at most 8 points full, so as to avoid danger.