Sauce big bone

1. After blanching the tubular bones, add proper amount of water, ginger, grass and fruit, salt and cooking wine, and then press them with an electric pressure cooker to make them soft and rotten. Because I want to use its soup to cook porridge, I will not put the big stuff for the time being.

2. Add bean paste, light soy sauce, oyster sauce, and rock sugar to the soup base. After adjusting the sauce, add a large amount of soup base and simmer over low heat.

3. After the soup has thickened, it can be consumed.

4. Due to the lack of bones, I used this quick method to make it. Although there is still a slight difference in taste, it does not affect my pleasure of gnawing on big bones!