With makings
| Pig cartilage | 400g |
| 50g | |
| 20g | |
| 30g | |
| 30g | |
| 5g | |
| Right amount | |
| Right amount | |
| Right amount |
Practice of cartilaginous of day type pig
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Pig cartilage is cut paragraph, put into boiler, add water to had done not have cartilage, put Jiang Pian and onion paragraph, big baked wheaten cake leaves
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Cast aside after water is boiling go foam, cartilage fish out reserves
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Cartilage is put into boiler, add water to afresh 7, 8 become positions can, put Jiang Pian, big baked wheaten cake leaves
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Medium baking temperature turns after boiling, join flavour Ceng, flip through ceaselessly
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Again ordinal join flavour to drench, clear wine, soy, flip through agitate, make sauce and cartilage mix equably. (can taste below salty degree, if can add a few salt not quite, but there had been salinity to need not be added commonly in flavour Ceng and soy)
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After water boils again, join rock candy, press half hours into high-pressured boiler; (or need not the word of high-pressured boiler turns small fire stews 1 hour directly, after involving fire again stew 1 hour. )
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Cast aside go surplus is fat, take the advantage of hot edible, perhaps refrigerate rise, collocation plays a side or be
Pretty good!
Small stick person
2.It is OK also to use cooking wine without clear wine. Salt tastes Jiabujia consideration of gustation path take into consideration the circumstances.
3.Stew when the dish ~ with the tie-in element of make it meat or fish that can add some of turnip and so on is done so pretty good also, after doing complete refrigeration, OK and sealed freezer compartment is saved, heat is taken when eating, type matching day pulls very convenient ~