Cooking with green onions (for blanching) doesn’t have to be expensive. Try these cheap, tasty, and filling recipes.
This is a Northeast China way of making the big bones in rich and flavourful taste! Deeply savoury and richly aromatic, these big bones are braised Dongbei-style with a bold mix of soy sauces, beer, warming spices like cinnamon bark and star anise, plus dried tangerine peel for a subtle citrus lift—finished with a gentle chilli warmth.