The method of braising large cavity bones with spicy sauce

Health benefits

Scallion: Detoxification

Jiang: Relieve nausea and vomiting, reduce phlegm and cough, dispel cold and relieve symptoms

Cilantro: Nourishing the liver

Ingredients and materials

5 pounds of pig cavity bone

1 scallion

2 small pieces of ginger

1 garlic

Octagonal 6g

5g Sichuan peppercorns

Cinnamon 8g

10g fennel

3 dried chili peppers

Fragrant Leaf 5g

One cilantro

Salt 10g

10g chicken essence

Sugar color 60g

5g white pepper powder

Haitian Soy Sauce 50g

Lee Kum Kee Braised Soy Sauce 25g

100g soybean paste

Scallion Companion Spicy Soybean Sauce 30g

50g cooking wine

The method of braising large cavity bones with spicy sauce

1. Change the water in the middle of soaking the pelvic bones to make the meat turn white. Then, blanch it in a cold water pot to remove any blood foam, clean it thoroughly, and place it in the pot

2. Add a small amount of water and rock sugar to the pot and stir fry until sugar colored

3. Pour the stir fried sugar color into the pot

4. Chop scallions, ginger, and garlic, loosen and cut, and set aside for later use

5. Mix two types of soybean paste together and stir fry over low heat in a wok until fragrant

6. Put the spice wrapped in gauze, along with scallions, ginger, garlic, and stir fried soybean paste, and pour them into a pot

7. Add boiling water that has just gone through the cavity bone to the pot, and then add a spoonful of cooking wine (50g)

8. Add a spoonful of soy sauce (50g)

9. Add half a tablespoon of braised soy sauce (dark soy sauce) 25g

10. Add a few rock candies (optional)

11. Add 10g of chicken essence

12. Add 5g of pepper powder

13. Add 3 dried chili peppers

14. Add 10g of salt

15. Bring the fire to a boil and stir evenly with a spoon

16. Add the lid and simmer on low heat for 50 minutes (flipping twice with a spoon halfway). Turn off the heat and simmer for 1 hour

17. Stew the meat until it is tender and flavorful before serving on a plate

Tips

1. Pay attention to the heat when stir frying sugar colored dishes. Do not stir fry until the taste is too sweet, otherwise it will be too sweet

2. Rock sugar and sugar color can be adjusted as needed

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