Wuji sauce bone

Sauced bone is a traditional dish in Northeast China. According to the different ingredients, there are sauce spine, sauce ribs, and sauce bones. These raw materials have a common feature, that is, they can withstand long-term stewing and the meat quality will not become firewood or die. Among them, because the pork spine tastes softest and glutinous after stewing, it is also more fun to chew and the most popular. Compared with some braised dishes and red braised dishes, there is no big difference in the use of spices in the northeast sauce bones. The main features come from the selection of main ingredients (live meat with bones) and the "heroic" SIZE of each bone-about three or two sauce spines are about one catty. However, large pieces of meat tend to be more delicious and fragrant after cooking. Practice: 1. Wash a large piece of pork spine slightly, put it in a big pot and soak it in clear water for about 6-12 hours, and change the water several times in the middle. If the room temperature is high, put the pot in the refrigerator to prevent pork from going bad. 2. Rinse the spine soaked in blood for several times, then add water to the cauldron until the pig bones fail, add several pieces of ginger (broken), several pieces of onion, a few pieces of star anise (aniseed), a small handful of pepper, a small piece of cinnamon, 2 pieces of fragrant leaves (optional), a little thirteen spices (optional), Shao wine, soy sauce, fried sugar, white sugar and black beans. 3, big fire until the soup is boiled, clean the floating powder, add the right amount of refined salt (the marinade needs to be salty to make the sauced bones fully taste, so the amount of salt is large), and turn to low heat to cover and cook for about 1 hour.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)