【Guizhou】Spicy Dragon Bone Pot

Overview

Keel is the common name for pig backbone. The backbone contains a lot of marrow, and the soft and greasy marrow is released when cooked. Pork spine is rich in nutrients and contains protein, calcium, iron, zinc and other essential elements for the human body. It can enhance bone health, improve immunity, and is of great help to the brain. It is an all-natural, harmless, healthy and safe food. It is also very effective in nourishing the kidneys, pig spinal cord and pig bone marrow, and is also very effective for those with nocturnal emissions. As Wang Mengying of the Qing Dynasty said: pig bone marrow is sweet and flat, nourishes the marrow, nourishes yin, and treats bone steaming, labor fever, turbidity, and spermatorrhea. Consumption group: Pregnant women and infants: It has significant effects on brain development and bone growth and development. All-natural, no additives, harmless food, guaranteed to be healthy for your baby. Teenagers: Teenagers who are developing, the brain, calcium, rich nutrition. Elderly people: Osteoporosis, strengthening physical fitness. Especially for patients, it can improve their own immunity and has a strong effect on the brain and bone growth.

Tags

• hot dishes
• home cooking
• chili pepper segments
• cinnamon
• cooking wine
• doubanjiang
• edible oil
• old soy sauce
• onions
• pork spine
• star anise
• zanthoxylum bungeanum
• ginger

Ingredients

Steps

1. 1 Soak the pork backbone in water for half an hour

   

2. 2 Add cold water that has covered the pork spine, add a few slices of ginger, and a teaspoon of cooking wine

   

3. 3 Wash and set aside

   

4. 4 Prepare ingredients

   

5. 5 Pour an appropriate amount of oil into a pan and heat until 70% hot. Add peppercorns, star anise and cinnamon and sauté until fragrant

   

6. 6 Add the pork backbone and stir-fry until the skin is slightly browned

   

7. 7 Add a teaspoon and a half of bean paste and a handful of chili peppers and stir-fry for about three minutes

   

8. 8 Put ginger slices under the casserole

   

9. 9 Pour the stir-fried pork backbone into the casserole, top with green onion knots, and pour in about three teaspoons of cooking wine

   

10. 10 Add boiling water, cover, bring to a boil over high heat, then reduce to medium to low heat and simmer slowly

    

11. 11 When there is still one-third of the soup, pick out the green onion knots, add a quarter teaspoon of chicken powder to taste, and simmer for about ten minutes

    

12. 12 Sprinkle with chopped green onion and enjoy