StewBone MarrowThe main ingredient is bone marrow, and the side ingredients can be added according to your preferences. There are many ways to make it. I guess many people have tried it.However, as a foodie, sometimes due to environmental and tool limitations, making bone marrow stew is quite troublesome, with good intentions but lacking the strength.Below, I will introduce the method and precautions for cooking bone marrow stew in an electric pressure cooker, so that all foodies can enjoy delicious food.

Method for cooking bone marrow stew in an electric pressure cooker

IngredientsPreparation

Bone marrow, scallions,Star anise.CinnamonBay leaves, cloves,Chili peppers,Cooking wine, old soy sauce,White sugar,Salt.

Steps

1. Wash and cut the bone marrow into small pieces.

2. Blanch the bone marrow in hot water to remove blood.Then wash it with cold water and drain.3. Chop scallions,

Ginger,Slice garlic, and set aside.4. After the pressure cooker is powered on, add a little oil. Wait for the pot to heat up and then add the cleaned bone marrow.

Pour in a small amount of old soy sauce and white sugar to color, and stir well.5. Add scallions, ginger, garlic, and various side ingredients.

Add water to the same level as the bone marrow, and cover the pressure cooker after boiling.6. Select the "Bone Marrow" program. If you want a softer texture, you can set it for a longer time.

7. After the pressure cooker has cooled down, open it and add salt, and then boil for 3 minutes and turn off the heat.

How to cook delicious bone marrow stew in an electric pressure cooker

Ingredients

Bone marrow,

Lotus root,Scallions, ginger, garlic, star anise, cloves,Salt, cooking wine, white sugar,Soy sauce,Vinegar.Method1. Wash and cut the purchased lotus root into small pieces, and blanch in hot water to remove blood.

2. Wash and slice the lotus root, chop scallions, slice ginger, and peel garlic, and set aside.

3. Put oil in the electric pressure cooker, and heat it until it reaches a certain temperature. Then add star anise, and then add scallions, ginger, and garlic, and stir-fry.

4. Add the blanched bone marrow to the electric pressure cooker, add cinnamon, cloves, cooking wine, and hot water, and put the lid on, and cook for 25 minutes.

5. Then add the lotus root, and add appropriate amounts of white sugar, soy sauce, and vinegar, and cook for 20 minutes.

6. When the lotus root is soft and the soup turns milky white, add appropriate amounts of salt, and you can take it out.

Precautions for cooking bone marrow stew in an electric pressure cooker

1. The bone marrow can be cut in advance, and the pieces should not be too large, so that it is easy to wash and absorb flavors.

2. When stewing, add hot water, which can make the meat more tender.

3. Add salt last, because salt is iodized salt, which is unstable when heated and will decompose. To prevent the loss of iodine, it is added last.

4. The flavor is slightly spicy, and if you like spicy, you can add more chili peppers.

5. This method can also be used for all

Braised pork

dishes, but when braising pork, the amount of old soy sauce should be slightly more, making it easier to color and not greasy.6. Scallions, ginger, garlic, and other seasonings must be removed at the end, otherwise, if left for a long time, the flavor of the seasonings will be too strong, and it will affect the original flavor of the bone marrow.Similar to braising pork, but use a slightly larger amount of dark soy sauce to make it easier to color and avoid a greasy texture.

6 Remove the scallions, ginger, garlic, and other seasonings before serving to prevent the flavors from becoming too strong and affecting the original flavor of the ribs.