所需食材
- 猪脊骨或棒骨1000g
- 黄豆酱2汤匙
- 生抽2汤匙
- 老抽1汤匙
- 冰糖20g
- 八角2颗
- 桂皮1段
- 香叶2片
- 姜片
- 葱段
- 料酒2汤匙
食材准备
- 猪骨冷水下锅加料酒焯水5分钟去血沫，捞出冲净
烹饪步骤
- 炒酱：锅中少油，放黄豆酱小火炒香炒出酱香味。
- 炒骨：放入猪骨翻炒上色，加生抽老抽冰糖和所有香料炒匀。
- 炖煮：加热水没过骨头，大火烧开转小火炖1.5-2小时至骨肉酥烂脱骨。
- 收汁：开大火收汁至浓稠裹住骨头即可出锅。
小贴士
- 黄豆酱是酱骨头的灵魂，炒香才能去除豆酱的生味
- 炖煮时间足够长，肉才会脱骨入味
Ingredients
- 1000g pork spine or shank bones
- 2 tbsp soybean paste
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 20g rock sugar
- 2 star anise
- cinnamon stick
- 2 bay leaves
- ginger
- spring onion
- 2 tbsp cooking wine
Preparation
- Blanch pork bones from cold water with wine 5 min to remove impurities. Rinse.
Steps
- Fry paste: Stir-fry soybean paste in a little oil on low heat until fragrant.
- Brown bones: Add bones, toss to coat, add soy sauces, rock sugar and all spices.
- Braise: Add hot water to cover, bring to boil, then simmer on low 1.5-2 hours until the meat falls off the bone.
- Reduce: High heat to reduce sauce until thick and glossy on the bones.
Tips
- Soybean paste is the soul of this dish — frying it first removes any raw bean taste
- Long, slow braising is what gets the meat fall-off-the-bone tender
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