What is cumin bone? Authentic Hunan Zixing specialty: cumin inch bone
Content summary:Do you want to know what cumin inch bone is? This article is a detailed introduction toHunan Zixing specialty - cumin inch bone. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on cumin inch bone. The full text takes about 2 minutes to read, mainly including the basic introduction of cumin inch bone and its nutritional value? The production method of cumin inch bone, etc
Basic Introduction of Ziran Bone
Zixing Ziran Bone is a well-known specialty in Chenzhou. Its meat is crispy, tender, and refreshing, fragrant but not greasy. Ziran Bone is made from pig hind legs (each pig only has two bones), which are marinated, steamed, fried, and stewed. Ziran Bone from Lianghu, Garlic Bone from Guangdong, and Sauce Pork Ribs from Wuxi are known as the three bones of China, demonstrating the deliciousness of Ziran Bone
What is the nutritional value of cumin boneMethod for making cumin inch bones
Ingredients: 6 inch bones, 1 chopped red pepper, appropriate amounts of garlic and chopped scallions, and 1 tablespoon of cumin powder
1. First, add a small amount of soy sauce, sugar, monosodium glutamate, and alcohol to the flavor for 2 hours
2. Steam the bones over water until cooked, filter out the steam and let it cool, then keep the steam for later use<3. Heat the oil to 80% heat and fry the bones until the surface turns golden brown. Remove and drain the oil<4. Stir fry minced garlic, crushed red pepper, and pork bones until fragrant. Add a sauce made with a suitable amount of steaming sauce, cumin powder, soy sauce, sugar, and monosodium glutamate. Stir fry until the sauce is thick and sprinkle with chopped green onions
Method for making cumin inch bones
Ingredients: 6 inch bones, 1 chopped red pepper, appropriate amounts of garlic and chopped scallions, and 1 tablespoon of cumin powder
1. First, add a small amount of soy sauce, sugar, monosodium glutamate, and alcohol to the flavor for 2 hours
2. Steam the bones over water until cooked, filter out the steam and let it cool, then keep the steam for later use<3. Heat the oil to 80% heat and fry the bones until the surface turns golden brown. Remove and drain the oil<4. Stir fry minced garlic, crushed red pepper, and pork bones until fragrant. Add a sauce made with a suitable amount of steaming sauce, cumin powder, soy sauce, sugar, and monosodium glutamate. Stir fry until the sauce is thick and sprinkle with chopped green onions