A list of the contents of this article:

The practice of the spine, how to stew the pork spine is delicious, and the home practice of stewing the pig spine

Autumn has been 12 days, today is Sunday, the whole family got together to stew a spine stewed wax gourd, the soup is light milky white, the spine is crisp and fragrant without dry wood! Food preparation: pig spine 800g, wax gourd 1, butter 1 spoon, star anise 1, chili 3, salad oil 1 cup, spring onion 2, ginger 1, Chinese wolfberry 10 g, coriander 1, green onion 10 g. Monosodium glutamate 2, pepper 4 grams.

Practice: soak the pig spine in cold water for an hour, then wash it clean. Put the spine and star anise into the pot, add the right amount of water, not past the spine, first boil the water over high fire. Then turn it to a low heat and cook it slowly. About an hour or two. Cut chopped onions and cilantro, when the soup is ready, season with salt and chicken essence, simmer over low heat and put in casserole for a while, just put the right amount of green onion and parsley.

Prepare ingredients: pig bones, spring onions, ginger, cooking wine, fragrant leaves, cinnamon, star anise, salt, light soy sauce, garlic, vinegar, sesame oil. Buy fresh pork spine, wash with water twice, clean, add the right amount of water in the pot, cold water into the spine, add the right amount of spring onions, ginger, cooking wine, bring to a boil. After the fire is boiled, remove the floating foam from the surface, which is very important because the floating foam is very dirty.

In clear stew, soak the pork spine in cold water for an hour, then wash it. Put the spine and star anise into the pot, add the right amount of water, not past the spine, first boil the water over high fire. Then turn it to a low heat and cook it slowly. About an hour or two. Cut chopped onions and cilantro, when the soup is ready, season with salt and chicken essence, simmer over low heat and put in casserole for a while, just put the right amount of green onion and parsley.

Delicious spine practices are as follows: tools / ingredients: 600g pork spine, 1 tablespoon of salt, 3 ml of soy sauce, 1 spring onion, 1 piece of ginger, 3 pieces of garlic, 2 grams of star anise, 4 ml of cooking wine, 1 spoon of sugar. Blanch the pork spine with water for five minutes to remove blood and fishy smell. Cut the spine into large pieces. Put onions, ginger, garlic and star anise in the pan. Add a spoonful of salt. Add a little soy sauce. Add a spoonful of sugar. Pour in two small basins of water.

How to make stewed beef spine soup

1. Put the washed cow bones into a pressure cooker. After boiling, the blood will be beaten clean and beaten several times. Prepare four pieces of dried ginger, three cloves of garlic, seven dried chili peppers, put pepper in a small box, and put more if you like spicy ones. Put Zanthoxylum bungeanum in a special meat-cooking box so that the soup is not as convenient as pepper. When ready, put it into a pressure cooker and add the right amount of salt.

2. Add cold water to boil the beef spine and wash it. After washing, add boiling water, sliced ginger and a little cooking wine, simmer over low heat for 40 minutes. Add washed seafood mushrooms and continue to simmer for 30 minutes. Season with salt, sprinkle with chopped onions and serve. Delicious food, as the name implies, is delicious food, expensive with delicacies and cheap with street snacks. In fact, good food is regardless of high or low, as long as it is your favorite, can be called food.

3. Wash and chop beef bones; rinse ginger. Put beef bones and ginger in a pot of boiling water. After boiling, change to simmer for 2 to 3 hours. Remove dregs from soup. 2. Wash walnut meat (undressed), Codonopsis pilosula, Achyranthes bidentata and red jujube (enucleated), put it in beef bone soup, cook for 1 hour, season with salt and serve.

4. The raw materials for stewed beef backbone are: beef spine, sliced ginger, green onions, cooking wine, salt and water. Among them, the beef backbone is fresh, you can buy it in the market or supermarket, or you can find a local farm butcher shop. Slices of ginger and green onions should be chosen as tender ones, so that the soup will be more delicious. Boil the beef spine in boiling water for 3-5 minutes, remove it and rinse the blood water with clean water.

5. First prepare 10 beef bones, 4-5 slices of ginger, the right amount of salt, 3 sections of scallion, 3 sections of lotus root corn, 3-5 red dates, 1 big material, and the right amount of red wine; then soak the beef bones in cold water for more than three hours, pour blood water a few times, and then copy it with cold water, you can add a few slices of ginger and cooking wine or red wine. Add boiled water to the copied bones, prepare ingredients, etc., into the pot.

6. wash the beef spine with cold water and boil it with water, sliced ginger and cooking wine. simmer in seafood mushrooms and seasoning can be eaten on the table from the point of view of nutrition. it mainly contains calcium, collagen, fatty acids and so on, which is good for calcium supplement during lactation; from the point of view of traditional Chinese medicine, it can eliminate arthralgia and stop malaria. Converge the efficacy of acne, so it can be used for malaria, all kinds of sores, such as acne, heat and so on.

How to cook beef spine is delicious and simple.

First of all, we cut the beef spine into large pieces and rinse it with clean water to remove blood and impurities. Then, put the tenderloin into the pan, add enough water, boil over high heat, skim off the foam, add the right amount of cooking wine and sliced ginger, turn to low heat and simmer slowly. Next, we will remove the stewed beef spines and rinse them with clean water.

Method 1: stewed beef spine with radish to defrost the beef spine and soak it into blood, then wash it. Add some sliced ginger to the pot and remove the blood foam. Put the beef backbone into the electric pressure cooker and add brine juice, cooking wine, star anise, fragrant leaves, rock sugar, spring onions and ginger and some water. Close the lid and press for 30 minutes. Pour the pressed beef backbone back into the pan and add the pre-chopped white radish.

Wash the beef vertebrae, put them into the pan, add enough water, bring to the boil, skim off the foam, then remove the beef vertebrae, rinse with water and set aside. Slice the ginger, cut the green onions, cut the garlic and cut the dried chili into small pieces. Heat the pan, add the right amount of oil, add sliced ginger, green onions, minced garlic, dried chilli, star anise and fragrant leaves, stir-fry over medium heat to produce fragrance.

How is the stewed spine soft?

Choose a fresh spine and wash it and set it aside. It is best to choose a spine with the right amount of meat, so that the meat will be more tender and juicy when stewed. Prepare seasonings, including ginger, green onions, cooking wine, light soy sauce, soy sauce, sugar, salt and so on. These seasonings add to the taste and aroma of the stewed spine. Add enough water to the saucepan, add the spine, add chopped ginger and scallions, and the right amount of cooking wine.

In the process of stewing beef bones, some seasonings can be added to increase the flavor and taste. The commonly used seasonings are ginger, green onion, star anise, pepper and so on. After adding the right amount of seasoning, you can put the beef bones and seasonings into a casserole or pressure cooker, add enough water and simmer slowly over medium heat. This allows the cow bones to fully absorb the flavor of the seasoning and slowly become rotten and soft.

The way to stew the lamb spine is as follows: wash the bones and mutton, saw the sheep bones and cut the mutton into small pieces at the same time. Wash the lamb bone and mutton once before making soup, wash off the boiled blood when cooking, and be careful not to wash the bone marrow out of the mutton bone. 5 grams of mung beans can be added when passing through the water to remove the smell of mutton.

After 20 minutes of high fire, slowly simmer, about 40 to 50 minutes, the spine can be cooked, open the lid to try, you can use chopsticks to check the meat, with sugar, oil consumption, a little soy sauce and starch, after mixing, pour in and stir-fry a few times, you can get out of the pan.

The practice of stewing the spine is a common practice in Daquan.

1. Put the fresh spine in a large basin. My first basin is small, and the second one is bigger. Haha. In addition, due to the problem of light, there is some deviation in the color of the bone, please ignore it) soak the spine in cold water. After about an hour, pour out the blood from the spine and continue to soak in fresh cold water. Repeat the above steps for about 5 times and soak the blood out of the bones.

2. Main materials: 500 grams of beef spine, 1 radish, a little cooking wine, 3 slices of ginger, 1 star anise, half a spoon of salt. Boil the water over high heat, add cooking wine and blanch the beef backbone for five minutes. Remove the cow's spine and wash away the foam. Peel the white radish. Cut the white radish into small pieces and put it into a pressure cooker. And then put in the cow spine. Put in sliced ginger and star anise. Add salt. Bring the pressure cooker to a boil and turn to low heat for 30 minutes.

3. The first step is to buy more than 3 jin of beef backbone and let the merchants cut it into small pieces. Take five or six pieces of stew at a time and you can eat several meals. We first wash the beef spine, soak it in clean water for a period of time, soak out the blood, and then rinse it clean. The second step, put the beef backbone into the pot, blanch the water in cold water, boil out the floating foam, and then remove it and rinse it clean, preferably with warm water.

4. Hello, everyone. I'm Brother Fei, who likes delicious food. Today, I'm going to make the most common stewed pork tenderloin. The taste of the stew is neither firewood nor fishy. Let's take a look at the practice. Ingredient: 800 grams of ribs. Excipients: 2 onions, 5 cloves of garlic, 1 piece of ginger, 4 dried peppers, 3 grams of pepper, 3 grams of salt, 5 grams of sugar, 30 pieces of pepper, 2 pieces of star anise, 1 tablespoon of wine, 1 tablespoon of sweet sauce, 1 tablespoon of soy sauce, 2 roots of coriander.

5. Soak the pork spine in cold water for an hour, then wash it clean. Put the spine and star anise into the pot, add the right amount of water, not past the spine, first boil the water over high fire. Then turn it to a low heat and cook it slowly. About an hour or two. Cut chopped onions and cilantro, when the soup is ready, season with salt and chicken essence, simmer over low heat and put in casserole for a while, just put the right amount of green onion and parsley.