The way to make jin tou ba nan

Bony and Fleshy Part Ingredients Introduction

Main Ingredients:

Bony and Fleshy Part (2 pounds) Dark Soy Sauce Soy Sauce(As needed) Salt (as needed) Scallions Ginger Garlic (a little bit each)Kaiji Seeds Bay Leaves (each a small pinch) Cardamom Fruit (half a piece) Cinnamon Bark (2 small pieces) Rice Wine (a little bit)

Bony and Fleshy Part Cooking Steps:

1. Fresh bony and fleshy part cut into small pieces, soak in cold water to remove blood and impurities. Water

2. Prepare scallions, ginger, garlic, washed and sliced; have dark soy sauce, rice wine,

salt, kaiji seeds, bay leaves, cardamom fruit, cinnamon bark ready.

3. After soaking to remove blood water, put in a cold water pot, bring to a boil then

remove and set aside.

4. In another pot, add enough water, bring to a boil, add the bony and fleshy part that was

previously boiled, add a bit of rice wine, dark soy sauce, salt, and seasonings, along with scallions,

8.

ginger, and garlic slices.

5. Bring to a boil again, cover with a lid, simmer for half an hour until fully cooked.6. Cooked, ready to eat, fragrant bony and fleshy part stew. 7. Serve in a bowl, garnish for decoration, the color, aroma, and taste are appealing, ready to enjoy.