Gastronomy production
An authentic way to make sauce stick bones.
As one of the treasures of Chinese cuisine, the sauce stick bone is loved by diners for its unique sauce aroma and the tenderness of the flesh and bones. To make an authentic sauce stick, every step of the way, from the selection of ingredients to the cooking, requires careful preparation. Below, let's walk into the world of sauce stick bones and explore its most authentic practices.
First, the selection of materials. The main ingredient of the sauce stick bone is the pork stick bone. When choosing stick bones, it is necessary to choose pork stick bones with tender meat, full bone marrow, and no breakage. Fresh rod bones should have a pink surface with a certain sheen and no odor.
2. Handle the ingredients.
1. Clean the selected rod bones to remove blood and impurities on the surface.
2. Gently tap the two ends of the stick bone with the back of the knife to make the bone marrow more likely to exude and increase the taste.
3. Soak the treated stick bones in clean water for 30 minutes to remove blood and fishy smell.
3. Ingredients. The key to making sauce sticks is the combination of sauce and seasoning. Here's a list of ingredients for reference:
Light soy sauce: Appropriate amount to increase the flavor of the sauce.
Dark soy sauce: Appropriate amount to increase color and taste.
Cooking wine: appropriate amount, remove the smell and increase the flavor.
Ginger slices: Appropriate amount, increase flavor and remove fishiness.
Green onion segments: appropriate amount, increase flavor and remove fishiness.
Star anise: to taste, to increase the aroma.
Cinnamon bark: to taste, to increase the aroma.
Bay leaves: Appropriate amount to increase the aroma.
Rock sugar: to taste, to add sweetness and shine.
Salt: to taste, to taste.
Fourth, the cooking steps.
1. Add enough water to the pot, put in the processed stick bones, and skim off the foam after boiling over high heat.
2. Add cooking wine, ginger slices, and green onions, turn to low heat and cook for about 30 minutes, so that the stick bones are cooked but not overheated.
3. Remove the rod bones, drain and set aside.
4. Add an appropriate amount of oil to the pot, add rock sugar, and fry slowly over low heat until the rock sugar melts and shows a bright red sugar color.
5. Add light soy sauce, dark soy sauce and cooking wine, stir-fry evenly, so that the sugar color and seasoning are fully integrated.
6. Add an appropriate amount of water, add star anise, cinnamon and bay leaves, bring to a boil over high heat, then turn to low heat and cook for about 10 minutes to fully integrate and concentrate the sauce.
7. Add the boiled stick bones to ensure that the sauce can completely cover the stick bones, bring to a boil over high heat, then turn to low heat and simmer.
8. During the slow simmering process, turn the stick bones from time to time to make them evenly heated and flavorful. At the same time, you can add an appropriate amount of salt to taste according to your personal taste.
9. When the stick bones are stewed until the meat is crispy and the sauce is fragrant, you can turn off the heat and take it out and put it on a plate.
5. Tips.
1. When boiling the stick bones, use low heat to avoid boiling rotten and maintain the tender taste of the bones and meat.
2. Pay attention to the heat when frying the sugar to avoid the sugar being scorched and affecting the taste.
3. During the slow cooking process, the concentration and taste of the sauce should be maintained, and the heat should be adjusted and the stick bones should be turned in a timely manner.
4. Other seasonings or side dishes can be added according to personal taste, such as garlic cloves, dried chilies, etc., to increase the taste and flavor.
With the above steps and tips, I believe you have mastered the authentic practice of sauce stick bones. Try it on weekends or holidays and bring a delicious treat to family and friends!