Crispy cartilage(guai wei su ruan gu )

Crispy cartilage

Introduction:

"Crispy and delicious"

Production steps:

Step 1: put cold water, proper amount of seasoning, fragrant leaves, cinnamon, seasoning, salt, 2 tbsp cooking wine, scallion and ginger into the skillet and cook the pig cartilage for 20 minutes to make the meat taste and remove the fishiness

Step 2: drain the pig cartilage and put it on the napkin to absorb the excess water

Step 3: put proper amount of oil into the pig cartilage in the milk pot and deep fry for 2 minutes. Take it out and then deep fry again for 30 seconds

Step 4: take out the fried pork cartilage and put it on the napkin to absorb the excess oil

Step 5: put 100ml water into the pot, add 60g sugar and 1 / 2 teaspoon salt, bring to a boil, then add 1 tbsp chili sauce and stir well

Step 6: add 1 teaspoon chili powder and 1 / 2 teaspoon Zanthoxylum powder, mix well, then pour in the fried pig cartilage to make the sauce evenly wrapped, and then stir fry with shredded coconut

Materials required:

Pig cartilage: 200g

Coconut: 50g

Scallion: right amount

Ginger: right amount

Large material: moderate amount

Fragrant leaves: appropriate amount

Cinnamon: moderate

Zanthoxylum bungeanum: right amount

Cooking wine: moderate

Salt: right amount

Chili sauce: right amount

Chili sauce powder: right amount

Sugar: right amount

Pepper powder: right amount

Water: moderate

Oil: right amount

Note: 1. Pig cartilage is fried twice in a row, one is to make it taste crispy, the other is to force oil

Production difficulty: ordinary

Technology: stir fry

Production time: three quarters of an hour

Taste: strange

Chinese PinYin : Guai Wei Su Ruan Gu