Maqiao Dried Braised Tonggu
Overview
Whenever there is a fracture, there is always one food that has to be stuffed into the stomach! Hahaha! Enemy! Bones! Calcium supplement! Haha! Now after studying nutrition and health management, I realize that bones don’t really supplement calcium. If you want to supplement calcium, cheese and dried shrimps are the best choices. Regardless of whether the bones are supplemented with calcium or not, it still tastes pretty good. It’s so boring to always eat stewed soup. You know, I’m not a mouthy kid who doesn’t like to eat porridge repeatedly. I just happened to see a few pieces of dried Maqiao fragrant. Haha, stewed ribs with dried Maqiao fragrant. Let’s take one
Tags
Ingredients
Steps
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Soak the pork bones for half an hour, remove the blood, wash them, put them into the ancestral pot, and bring to a boil over high heat. After the water and bones are boiled, immediately rinse them under running water and wash the pot
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Put the washed pork bones back into the pot, add onions, ginger, soy sauce, a can of beer, and a few bay leaves. After boiling over high heat, reduce to low heat and simmer slowly
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Wash the dried Maqiao incense, add a layer of water, and cut it into pieces. As for when to put the dried fragrant rice into the pot, if the dried fragrant porridge has a porous texture, you can put it in at the beginning. The fragrant dried fragrant purple sauce is very delicious; if the porridge has a chewy texture, you can put it in a little later
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I prefer the porridge to have chewy bones, so I simmered it for about 45 minutes. Depending on the pot used and the size of the bones, the taste of the porridge will be different. You can adjust the stewing time. When your porridge is stewed, put an appropriate amount of sugar on it and bring it down over high heat to reduce the soup, then sprinkle some chopped green onion and you’re ready to eat
