Boiled cartilage with Taro(xiang yu zhu ruan gu )
Boiled cartilage with Taro
Introduction:
Production steps:
Materials required:
Taro: 395g
Cartilage: 440G
Scallion: right amount
Cooking wine: moderate
Soy sauce: moderate
Salt: right amount
Chicken essence: appropriate amount
matters needing attention:
Production difficulty: simple
Process: boiling
Production time: half an hour
Taste: light
Chinese PinYin : Xiang Yu Zhu Ruan Gu
Boiled cartilage with Taro
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