Stewed Pork Backbone

Stewed Pork Backbone

Overview

I love chewing bones, so I bought a large piece of pork ribs weighing more than ten kilograms, and asked the merchant to remove the lean meat from the ribs and chop them into meatballs. The remaining backbone was stewed and the bones were chewed. I also put a few eggs in. Because the peeling of the eggs was too ugly, I didn’t take any pictures.

Tags

Ingredients

Steps

  1. Main raw materials.

    Stewed Pork Backbone step 1

  2. Wash the pork spine, blanch it and set aside.

    Stewed Pork Backbone step 2

  3. Prepare onions, ginger, aniseed, and angelica.

    Stewed Pork Backbone step 3

  4. Put the processed pork spine into the pressure cooker, add cooking wine, soy sauce, and oyster sauce.

    Stewed Pork Backbone step 4

  5. Add onion, ginger, aniseed, angelica root, salt, and sugar. Pour hot water to cover the ingredients.

    Stewed Pork Backbone step 5

  6. Cover the pressure cooker lid, turn on the steam, cover the safety valve, and simmer over medium-low heat for 30 to 40 minutes. (I also put a few eggs in, but the peeling of the egg skins was too ugly, so I didn’t take pictures.)

    Stewed Pork Backbone step 6

  7. Braised Pork Backbone.

    Stewed Pork Backbone step 7