Making braised liver bones
The food that you usually eat using pork backbone Definitely, it's gamjatang, but to make it differently For kids who can't eat spicy food yet I made it.
5 serving
Within 120 minutes
kjk20
Ingredients
  • pork backbone
    2pack
  • onion
    1/2ea
  • Garlic
    5~6ea
  • leek
    2piece
  • cinnamon powder
    1ea
  • Soju
    1cup
  • Potato
    2ea
  • Carrot
    1ea
  • Red pepper
    1ea
  • Cheongyang red pepper
    1ea
  • Cellophane noodles
    1handful
  • Radish
    little
  • Ginger
    1spoon
  • apple
    1/2ea
  • ship
    1/2ea
  • onion
    1/2ea
  • Soy sauce
    220ml
  • Water
    1200ml
  • crushed garlic
    2spoon
  • Sugar
    5~7spoon
  • Sesame oil
    5spoon
  • ground pepper
    1spoon
Video
Cooking Steps
STEP 1/11
First, remove the blood from the backbone and clean it.
- Soak the backbone in cold water and drain the blood for about 30 to 50 minutes.
- It's also good to change the water in the middle.
- First, change the water, and secondly, I put the leftover alcohol (beer, soju, etc.) in the water to remove the smell.
STEP 2/11
Place water in cleanly trimmed backbone and prepare for primary cooking.
- We added "onions, green onions, whole garlic, cinnamon" and so on to remove the smell.
STEP 3/11
Boil the backbone first and wash it again cleanly.
- Remove the foam while boiling.
- You can boil it for about 40 minutes.
STEP 4/11
While the meat is boiling, make the sauce.
- Grind fruits (pears, apples, kiwis, etc.) and onions (one).
- Add 220ml of soy sauce. (Based on 2 packs of backbone)
: The standard for filling one paper cup is 200ml.
- Add 1 pepper, 5 sesame oil, 5 to 7 sugar, and 2 spoons of minced garlic.
- Finally, add 1,200ml (6 paper cups) of water and mix.
STEP 5/11
Wash the first boiled backbone clean and add water (preparing for the second boil).
- If you don't go through this process, no matter how much spices are added to remove the smell, you can feel the smell and look messy with impurities.
STEP 6/11
I added some cinnamon and ginger powder to remove the smell.
- It can be replaced with ginger, ginger powder, bay leaf, etc.
STEP 7/11
Boil it for the second time. You can use the milky broth for other purposes.
- Likewise, after the second boil, discard the broth and wash the backbone again.
- Then, we're going to boil it again (low heat, 50 to 60 minutes).
(The reason is that bones and flesh can be easily separated from each other.)
STEP 8/11
Remove the second boiled meat, wash it clean, and add the sauce.
- Clean the second boiled backbone.
- Add the pre-made sauce.
- Of course, I'll boil it now. (You can watch the third boil for about 40 to 50 minutes. / Low heat)
STEP 9/11
Prepare vegetables while the meat is boiled in the sauce.
- Prepare vegetables such as carrots, onions, radishes, potatoes, cheongyang peppers, and red peppers.
- Cut the radish into thick slices and put it in. It tastes good.
STEP 10/11
Place cut vegetables in firm order and add time-tum.
STEP 11/11
Mix thoroughly so that the seasoning is mixed evenly.
- For those who like spicy sauce, it's good to add Cheongyang red pepper and red pepper. Of course, the color looks good on you.
The most important part of steamed pork backbone is to remove the unique smell of pork. You can remove it with spices such as ginger and garlic, and make sure to remove the blood well. If you like salty food, add more soy sauce, I think it'll be okay if you boil down the soup at the end.
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