Braised pig cartilage with dried bean and preserved vegetable(dou jiao gan mei cai men zhu ruan gu )

Braised pig cartilage with dried bean and preserved vegetable

Introduction:

"I went to Hawaii a few days ago, but don't get me wrong. This Hawaii is not the resort of Hawaii. What I'm talking about here is a Chinese supermarket called Hawaii. Ha ha. There are all kinds of groceries in the north and south of this supermarket. I found that there are dried beans for sale. I've only heard of dried beans but haven't eaten them yet, so I bought a bag. There are two pieces of pig cartilage (big ribs with cartilage) at home, and they are stewed in a pressure cooker with some Huizhou plum dishes. It tastes good. "

Production steps:

Step 1: soak the dried beans in water for 1 hour, clean and squeeze dry.

Step 2: soak the plum vegetables, wash them and cut them into small pieces.

Step 3: blanch the pig cartilage with bleeding water, wash it clean and drain the water.

Step 4: add soy sauce, sugar, cooking wine and flavoring to mix the pig cartilage.

Step 5: lay the dried beans on the bottom of the pot, and add dried plum vegetables on top.

Step 6: lay the pig cartilage on it and pour in the juice. (because in the process of cooking, spareribs will produce a small amount of water, so there is no water.)

Step 7: close the cover, adjust the air valve, press the bone key, 30 minutes.

Step 8: after exhausting, open the cover and mix well.

Step 9: the cartilage of the spareribs is cooked in a pressure cooker, soft and crisp. The dried beans absorb the flavor of the spareribs, which is also very delicious.

Materials required:

Pig cartilage: 2 pounds

Dried beans: 100g

Plum dish: 1 / 4

Soy sauce: 2.5 tbsp

Sugar: 1 tsp

Cooking wine: spoon

Weilin: 1 tbsp

Notes: 1. Weilin is a fermented seasoning with rice as the main raw material, rice yeast, sugar, salt and so on. It is also called "sweet Japanese wine". If not, it can be replaced by cooking wine or Huadiao wine. 2. Because plum vegetables are salty, there is no need to add salt or adjust them according to their taste. 3. The color of Damao soy sauce I used was dark, so I didn't put old soy sauce. If I used light soy sauce, I could put some old soy sauce for coloring. 4. If you want the cartilage to be more soft and rotten, you can press the meat button for 15 minutes after finishing, so that the cartilage will be more soft.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Dou Jiao Gan Mei Cai Men Zhu Ruan Gu