A pig's cartilage
By VicentaLakin
Recipe Recommendations
- salty and fresh
- fried
- half an hour
- simple
Steps for A pig's cartilage
1
Raw materials
2
The pig's cartilage is cut to pieces equal in size。
3
More oil in the frying pan
4
When the oil heats up, it's in the pig's cartilage。
5
Shrunk to the pig's cartilage and nuanced surface。
6
The pig's cartilage is swollen。
7
The garlic wash is purified into little pieces。
8
Onions of ginger slices, and the scent in the fried pig's cartilage pan。
9
When the ginger smells, it's in the garlic。
10
When the garlic is made transparent, it is put into the pig cartilage that was previously made。
11
When you're even, add appropriate sauce。
12
Add a proper amount of wine and continue to fry。
13
When the fire is even, half a spoonful of sugar and half a bowl of fresh water is served。
14
If the water drys, it's even。
15
It's tempting, isn't itA pig's cartilage Make Tips
Little Tips: 1. Some pork cartilage is quite thick, so the stir-frying and stewing time should be longer to avoid it being too hard to chew. 2. I prefer garlic sprouts that are cooked more thoroughly, so I stir-fry them for a longer time. If you like them crispier, you can skip the final step of adding water.