Whenever I think back to the soy sauce meat made by my grandmother when I was a child, I can’t help drooling, but my grandmother has left for many years, and I can’t taste the taste that haunts me anymore.


500g pig stick bone
500g pig bone
500g spring bamboo shoots
2 tablespoons sweet noodle sauce
6 tbsp raw soy sauce
2 tablespoons soy sauce
6 tablespoons cooking wine
6 rock candy
20G ginger
1 clove
1 meat Kou
2 pieces of Angelica dahurica
1 small piece of cinnamon
2 Orange Peel
1 star anise
20 fennel
Proper amount of salt


Step 1
There are many suitable ingredients for this dish. I chose half a stick bone and five or six keels. I can also choose elbows, pig feet and chicken feet

Step 2
Clean the bones, soak them for a few hours, put cold water into the pot, add half a teaspoon of cooking wine and a few pieces of ginger, and blanch them over high fire for 10-15 minutes. When blanching, keep skimming the foam, because the original soup for blanching bones needs to be used, so it is very important to deal with it cleanly.

Step 3
After blanching, take out the bones and wash them with clean water.

Step 4
Remove ginger slices and impurities from the broth with a fine leaky spoon.

Step 5
It's best to filter the broth with gauze and pour it into the basin for standby

Step 6
Put the bones into the casserole.

Step 7
Pour in the filtered boiled meat soup.

Step 8
Prepare spices: put cloves, nutmeg, Angelica dahurica, cinnamon, tangerine peel, ginger, star anise and fennel into the spice box. You can match it yourself. It doesn't matter if you can't find it all, but don't put too much spices, otherwise it will cover up the original fragrance of bone and meat.

Step 9
Put the spice box into the casserole.

Step 10
Sauce mixing: put sweet flour sauce (or yellow sauce), raw soy sauce, old soy sauce and cooking wine into a bowl and stir evenly.

Step 11
Pour the sauce into the casserole and add six rock sugars.

Step 12
Boil the fire and simmer for 2 hours. Those who like to chew with bones can simmer less for a while.

Step 13
The stew tastes too monotonous. You can add some accessories. It's just time for bamboo shoots this season, so I chose a fresh spring bamboo shoot today.

Step 14
Spring bamboo shoots have an astringent taste, so they can't be stewed directly. They should be treated first, peeled and cut into thick pieces. The thick head is hard to cut horizontally, and the thin head is tender to cut vertically. In this way, they can't be scattered.

Step 15
Put bamboo shoots in cold water, bring to a boil over high heat and blanch for 10 minutes.

Step 16
Take out and wash, then add water, add a little salt and vinegar and soak for half an hour, so that the astringency of bamboo shoots can be removed.

Step 17
Put the bamboo shoots into the casserole, add half a tablespoon of salt, and simmer for ten minutes. If there is more soup left, you can turn to the high fire to collect it. When the soup is almost collected, you can come out of the pot.