Detailed steps of sweet and sour pig cartilage(tang cu zhu ruan gu xiang xi bu zhou )

Detailed steps of sweet and sour pig cartilage

Introduction:

"In foreign countries, foreign supermarkets usually have a large amount of spare ribs, and they don't like to sell cartilage separately in China. So after we buy it, we cut out the cartilage separately, and today we burn a sweet and sour pig cartilage. In fact, it's the same as sweet and sour spareribs. Knowledge cartilage tastes more delicious. The tender meat is wrapped in crisp cartilage. Stir fried sweet and sour ribs with sugar color, there is no need to add soy sauce, the color has been very ruddy

Production steps:

Step 1: wash pork, soak in water for 1 hour and rinse several times to remove blood. Add a onion and garlic. 1-2 teaspoons five spice powder. 1 teaspoon of white pepper and 1 teaspoon of Baijiu / cooking wine for 20 minutes.

Step 2: put the white sesame into the non stick pot and bake slowly over low heat.

Step 3: turn the sesame seeds from time to time and let them be heated evenly.

Step 4: stir fry until the surface of sesame becomes bright and yellowish. When the fragrance comes out, you can go out of the pot. You can find a small bottle to put it up and use it at any time in the future.

Step 5: put a little oil in the pot and put the ribs in the pot over medium heat.

Step 6: fry until golden on all sides and remove. Of course, it can also be fried for a longer time. The surface of the meat made in this way will be hard, depending on the individual taste.

Step 7: leave a little bottom oil in the pan and wait for the oil temperature to drop. Then add the right amount of rock sugar.

Step 8: stir fry until the sugar color bubbles, then put in the ribs.

Step 9: stir fry the spareribs until they are evenly coated with sugar.

Step 10: add warm or hot water

Step 11: add cinnamon and soy sauce, bring to a boil over high heat and turn to low heat for about 18 minutes.

Step 12: bring to a boil, add appropriate amount of vinegar and simmer for about 10 minutes

Step 13: add the right amount of salt and simmer for about 10 minutes. Then open the fire to collect the juice. When the soup is thick, add the right amount of vinegar, and then add a little vinegar before going abroad.

Step 14: Sprinkle proper amount of white sesame after loading.

Materials required:

Pig cartilage: right amount

Onion: one

Garlic: right amount

Fragrant leaves: 1-2 pieces

Cinnamon: 1

Three steamed wine: right amount

Five spice powder: 1-2 teaspoons

White pepper: 1 tsp

Vinegar: right amount

Rock sugar: right amount

Soy sauce: 1 teaspoon

Salt: right amount

Cooked sesame: right amount

Note: 1, vinegar should not be put in too early, so that the sour taste will be scattered. 2, vinegar can be added in several times to ensure that the sour taste of dishes is appropriate. 3, all stew, broth, salt must not be added too early, otherwise the meat will not be rotten. 4. The concentration of the soup depends on your taste. If you like to use the soup for rice dressing, you can keep more. If you don't use it, you can hardly see it. It's OK to wrap it on the meat. 5. The best color of sugar is rock sugar. Of course, white sugar and yellow sugar are OK. It's just that the color of rock sugar is the most ruddy.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Tang Cu Zhu Ruan Gu Xiang Xi Bu Zhou