Sautéed Bones

Overview

The pressure cooker I bought was used only a few times, and my ancestor said: Look, the pressure cooker I bought has not been used a few times, and it still takes up space. How could I let him say that to me. Buy some big bones, make sauced big bones, and block his mouth, hehe...

Tags

• home cooking
• private kitchen
• lunch
• dinner
• aniseed
• big bones
• cinnamon
• cooking wine
• hawthorn slices
• liubiju dried yellow sauce
• onions
• zanthoxylum bungeanum
• cumin
• fragrant leaves
• ginger

Ingredients

Steps

1. 1 Soak large bones in onions, ginger and cooking wine for about two hours. Remember to change the water frequently to remove blood;

   

2. 2 Prepare seasonings: peppercorns, aniseed, bay leaves, cinnamon, fennel, hawthorn slices, onion and ginger;

   

3. 3 Liubiju dry yellow sauce is boiled with hot water. Facts have proved that you still need to put more sauce;

   

4. 4 Put the soaked big bones into the pressure cooker, add the seasoning packet and a spring onion, then add the prepared soy sauce, braised soy sauce, a little sugar and hot water to cover the big bones. Add more hot water at a time;

   

5. 5 Cover the pressure cooker and select the tendon level. I chose the strong-flavor type, but the soup was all dry. Alas, you must add more water, it must be certain;

   

6. 6 There is no way, there is too little sauce, the bones are not very salty, and the color is not very nice, so I can only put it in a pot, heat water and salt, and cook it again;

   

7. 7 The soup is almost gone and the salt flavor has gone in, so you can enjoy it;

   

8. 8 In the picture of the finished product, apart from the lighter color, the taste is still very good.