After the cold weather, making sauce stick bones at home is more enjoyable than pork ribs, and I am embarrassed to say that I have eaten a few bowls of rice

Pig stick bones, also known as barrel bones, are large at both ends, with holes in the middle, and bone marrow inside, with extremely high nutritional value, rich in bone collagen, calcium phosphate, protein and other nutrients. Pork stick bone is a high-quality bone to drink in soup, the elderly often drink it to slow down bone aging, and children often drink it is conducive to bone growth. At the same time, it has the effects of strengthening the spleen and stomach, strengthening muscles and bones, and nourishing essence and blood.

Homemade sauce stick bones

Main ingredient: pork stick bones

The pork stick bones are not easy to chop, so when you buy them, let the store directly cut them into pieces, which is convenient and fast.

Detailed production steps

1. Pork stick bones cannot be stewed directly, because they contain a lot of blood and impurities, so they should be blanched first.

When blanching, do not put hot water into the pot, it will make the meat lock quickly, and the blood water cannot be forced out. Correct method: Put the pork stick bones in a pot under cold water, boil over heat, 3-5 minutes, and remove them.

2. When blanching, you should also put some cooking wine to remove the fish. I used to put some green onions and ginger slices like many people, but I didn't need to put them at all, just put cooking wine in the blanching.

3. When blanching, I can prepare the ingredients needed for stewing stick bones, I used green onions, ginger slices, bay leaves, star anise, cinnamon, angelica, dried chili peppers, and rock sugar.

4. Heat the pan with cold oil, the oil temperature is 4 to hot, add the green onion and ginger slices and stir-fry until fragrant, then add 2-3 tablespoons of soybean paste, and stir-fry until fragrant.

Remember: soybean paste must be stir-fried to be delicious and have a richer flavor.

5. Then pour in hot water, put the pork stick bones and all the ingredients in step 3 plate, and pour in dark soy sauce, light soy sauce, cooking wine, and oyster sauce to taste. (The water should be submerged over the pork stick bones, and enough at one time)

6. Simmer over low heat for 1 hour and a half, adding salt to taste. Put 2 tablespoons of balsamic vinegar on high heat to remove greasy and fragrant juice.

7. Don't make the soup too dry, the bibimbap is particularly fragrant.

It's cold, and my family loves to eat sauce stick bones, which is more enjoyable than pork ribs, and I'm embarrassed to say how many bowls of rice I ate!

Tips:

Blanching must be done in a pot under cold water, the time should not be too long, about 3-5 minutes is fine. When frying soybean paste, it must be on low heat, and the oil temperature should not be too high, otherwise it will be bitter. You can also mix it with sweet noodle sauce according to your personal preference.

When adding water to stew, heat the water to make the meat softer and more flavorful. When the juice is collected on high heat, it is more delicious to put some balsamic vinegar, which is greasy and fragrant, so you might as well try it.