Grilled backbone with bean tendon sticks

Overview

The taste is relatively light, allowing the bean tendons to fully absorb the aroma of the meat.

It’s better to cross the water with your backbone
Bean tendon stick
Soak the bean paste sticks in water for a few hours and prepare
Prepare ginger, star anise, strawberries, cinnamon, kaempferol, garlic, and peppercorns
Put oil in a pot and heat it
After the oil is hot, add the ginger slices first, then add the backbone and add an appropriate amount of cooking wine
Fry the backbone, add star anise, kaempferol, grass fruit, cinnamon and peppercorns and stir-fry together
When the stir-frying is almost done, add a small piece of rock sugar and dark soy sauce
When fried golden brown, add appropriate amount of water, then add garlic and simmer together for half an hour
At this time, cut the soaked tofu sticks into strips like this and set aside
When the meat is almost stewed, add the bean paste sticks and simmer for another half an hour
When the juice is almost gone, and the meat and bean tendon sticks are almost ready, put the prepared garlic sprouts into the pot and stir-fry a few times, add an appropriate amount of chicken essence, and this delicious dish is ready.