Dried braised pork cartilage with beans
By JaniyaPrice
I went to Hawaii a few days ago, but don't get me wrong, this Hawaii is a tourist resort in Hawaii. What we are talking about here is a Chinese supermarket called Hawaii, haha. This Super City has everything from north to south, but I actually discovered that there are dried beans for sale. I have only heard of dried beans and haven't eaten them yet. I bought a pack. There are two pieces of pork cartilage (big ribs with cartilage) at home. With some Huizhou plum vegetables, they are stewed in an electric pressure cooker. The taste is good.
Recipe Recommendations
- pig cartilage 2 pounds
- meicai 1/4
- soy sauce 2.5 tablespoons
- sugar 1 tsp
- cooking wine tsp
- Weilin 1 tablespoon
- salty and fresh
- braised
- half an hour
- simple
Steps for Dried braised pork cartilage with beans
1
Soak the dried beans in water for 1 hour, wash them thoroughly, and squeeze out the water.
2
Soak plum vegetables in water, wash them, and cut them into small pieces.
3
Blanch pork cartilage to remove blood, wash it thoroughly, and drain it.
4
Add soy sauce, sugar, cooking wine and misini to mix well the pork cartilage.
5
Spread the dried beans on the bottom of the pot and add the dried plums and vegetables on top.
6
Lay the pork cartilage on top and pour in the juice. (Because a small amount of water will come out of the ribs during the cooking process, no water is left.)
7
Cover the lid, adjust the air valve, and press the bone button for 30 minutes.
8
Open the lid after exhausting and mix well.
9
The cartilage part of the ribs is boiled in a pressure cooker and is soft and crispy. The dried beans absorb the flavor of the ribs and are also very delicious.Dried braised pork cartilage with beans Make Tips
1. Misin is a fermented seasoning made of rice as the main raw material, with rice yeast, sugar, salt, etc. Some people also call it "sweet Japanese sake." If there is no one, you can use cooking wine or Hanadiao wine instead. 2. Because plum vegetables are salty, there is no need to add salt or adjust it appropriately according to their respective tastes. 3. The Damao brand soy sauce I use is darker, so I don't put soy sauce in it. If I use a lighter color and raw soy sauce, I can add some soy sauce to color it. 4. If you want the cartilage to become softer and rotten, you can press the meat button and continue pressing for 15 minutes after you are finished, so that the cartilage will become softer.