Not a drop of oil! Put two slices of it, and the sauce bones will be soft and not greasy, and the whole family will like to eat it

Today I bought two catties of fresh pork backbones and went home to make my son's favorite sauce backbone.

The ingredients required are as follows:

Pork backbone, green onion, ginger, cooking wine, bay leaf, lemon, star anise, light soy sauce, dark soy sauce, yellow sauce, sugar

The steps required are as follows:

Step 1: First prepare the ingredients, clean the pork backbone repeatedly, add water to the pot, put in the backbone, add the cut ginger slices and green onions, then add an appropriate amount of cooking wine and turn on the fire, wait for the water to boil and cook until the backbone is boiled until it changes color.

Step 2: Repeatedly clean the blanched pork backbone to remove blood foam.

Step 3: Cut the green onion into sections and slice the ginger. Put the washed pork backbone into the pressure cooker, add the green onion, ginger slices, bay leaves, and star anise.

Step 4: Then add 3 spoons of light soy sauce, 1 spoonful of dark soy sauce, 1 spoonful of cooking wine, and 1 spoonful of sugar.

Step 5: Immediately add a tablespoon of the yellow sauce.

Step 6: Cut two lemon slices into a pot and add an appropriate amount of water.

Step 6: Cover the pot, bring the heat to a boil, turn to medium heat and simmer for 15 minutes, then turn off the heat.

Step 7: After the pressure cooker is automatically deflated, open the lid of the pot, add an appropriate amount of salt, and continue to heat if the soup is too much, and reduce the juice on high heat until it is thick!

Step 8: Sprinkle with chopped green onions and serve on a plate! Let's get started! Wow, it's so fragrant!

Tips:

(1) When blanching the pork backbone, it must be boiled under cold water, and the backbone of the fried water must be cleaned repeatedly, which is also the key to the aroma of the meat.

(2) Adding two slices of lemon can make the spine softer and more delicious!

(3) There is no need to add too much water to the pot, if there is too much water, be sure to collect the soup on high heat after boiling, so that each piece of backbone is wrapped in a thick soup to be more delicious!