Sauce big bone is a northern Chinese dish. The first time liziqi ate was in Jinan, Shandong. Now that it’s cold, I’m eating big bones and drinking wine in a small heated house, which feels like a northerner.
Although the snow is cold, it is not without its benefits. During the long snow season, the stone trough at the door can be frozen into a small refrigerator. I have seen the elders bury the ingredients in the snow for a short period of time, and then take them out when they are needed. This process is like a treasure hunt, which is very interesting.
Making Sauce Big Bone
The ingredients needed for sauce big bones are all kinds of fresh bones, as long as you like it, it’s ok. After the pan is hot, I put oil and rock sugar and fry it until it becomes brown, and then pour in the blanched bones.
Then I add ginger, shallot, garlic and chilli to enhance it’s flavour. I stir-fry them and add a large pot of water, along with light soy sauce, dark soy sauce, salt and cooking wine. I ended up cooking it for another 2 hours. See the video for details.
Making "Bazi Meat"
At the same time as making sauce big bones, I also made “bazi meat”. See the video for details. “Bazi meat” is also what I ate in Jinan. The “bazi meat” is delicious when eaten with hot rice.
After I took the big bones out of the pot, the remaining soup was used to boil the vegetables. Green vegetables, lotus root slices, broccoli, etc., I have put all the ingredients that can be used. The gravy-filled ingredients are fragrant, so delicious.
In the end, I had a plate of delicious sauce big bone with my grandmother on a brazier in the cold snow day. From the meat to the bone marrow, even the soup in the bones was eaten into my mouth. There’s nothing better than this in winter!
Thanks for reading. Liziqi wishes you a happy life.