Braised Big Bones (醬大骨)

This is a Northeast China way of making the big bones in rich and flavourful taste!

Ingredients

• 3 kg big bones
  
• 3 pieces ginger (for blanching)
  
• 2 green onions (for blanching)
  
• 2 tablespoons cooking wine (for blanching)
  
• 2 tablespoons soy bean sauce
  
• 3 tablespoons soy sauce
  
• 2 tablespoons dark soy sauce
  
• 2 cans beer
  
• 2 cinnamon bark
  
• 2 dried tangerine peels
  
• 3/4 star anise
  
• 8 dried ginger
  
• 4 bay leaves
  
• 2 dried chillies (cut)
  

Steps

1. Immerse the bones in cold water for at least 2 hours to remove excess blood
   
2. Blanch the bones in cold water with ginger, green onions and cooking wine for 15 minutes after boiling
   
3. After that, wash them with hot water and put in high pressure pot for cooking
   
4. Add in all the spices and sauces, together with 2 cans of beer. Add additional boiling water to submerge all ingredients. Let cook in high pressure pot for 20 minutes or 1.5 hours for normal pot
   
5. Enjoy when done!
   

Languages

Geschmorte große Knochen (Geschmorte große Knochen) - Deutsch (German) version
Huesos grandes estofados (Huesos grandes estofados) - Española (Spanish) version
Gros os braisés (Braised Big Bones) - Français (French) version
Tulang Besar Rebus (Braised Big Bones) - Bahasa Indonesia (Indonesian) version
Ossa grandi brasate (Ossa grandi brasate) - Italiana (Italian) version
大きな骨の煮込み（大きな骨の煮込み） - 日本語 (Japanese) version
브레이즈드 빅 본즈(Braised Big Bones) - 한국인 (Korean) version
กระดูกใหญ่ตุ๋น (Braised Big Bones) - แบบไทย (Thai) version
Braised Big Bones (酱大骨) - 简体中文 (Simplified Chinese) version
Braised Big Bones (醬大骨) - 香港繁體中文 (Traditional Chinese - Hong Kong) version