Detailed steps for sweet and sour pork cartilage

Overview

Overseas, foreign supermarkets usually have large portions of ribs, and unlike in China, the cartilage is sold separately. So after we bought it home, we cut the cartilage separately and cooked a serving of sweet and sour pork cartilage today. In fact, it’s the same as making sweet and sour pork ribs. Knowledge cartilage tastes better. Tender meat wrapped in crispy cartilage. There is no need to add dark soy sauce to stir-fry sugar-colored sweet and sour pork ribs, as the color is already very rosy.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• aged vinegar
• cinnamon
• cooked sesame seeds
• five spice powder
• garlic
• onions
• pork cartilage
• rock sugar
• three steamed wine
• fragrant leaves
• salt
• soy sauce
• white pepper

Ingredients

Steps

1. 1 Wash the pork, soak it in water for 1 hour and rinse several times to remove blood. Add a green onion and some garlic. 1-2 teaspoons allspice. Marinate 1 teaspoon white pepper and 1 tablespoon white wine/cooking wine for about 20 minutes.

2. 2 Put the white sesame seeds in a non-stick pan and roast slowly over low heat.

3. 3 Turn the sesame seeds occasionally to allow them to heat evenly.

4. 4 Fry the sesame seeds until the surface becomes shiny and slightly yellow, and the aroma comes out. You can put it in a small bottle and use it at any time in the future.

5. 5 Put a little oil in the pot and add the ribs to the pot over medium heat.

6. 6 Fry until golden brown on all sides and remove. Of course, you can also fry it for a longer time. The surface of the meat will be harder. It depends on your personal taste.

7. 7 Leave a little bit of base oil in the pot until the oil temperature drops. Then add appropriate amount of rock sugar.

8. 8 Fry until the sugar color is bubbling, then add the pork ribs.

9. 9 Stir-fry the pork ribs until evenly coated with sugar color.

10. 10 Add warm or hot water

11. 11 Add bay leaves, cinnamon bark, and an appropriate amount of soy sauce, bring to a boil over high heat, then turn to low heat and simmer for about 18 minutes.

12. 12 Add appropriate amount of vinegar to the pot and continue to simmer for about 10 minutes

13. 13 Then add an appropriate amount of salt and continue to simmer for about 10 minutes. Then turn on high heat to reduce the juice. When the soup thickens, add an appropriate amount of vinegar. Add a little more vinegar before leaving the country.

14. 14 After serving, sprinkle with appropriate amount of white sesame seeds.