Pork cartilage with 200g pork.

Mung bean amount

energy

verdant

Sichuan pepper

Eight angles

Star Anise

Dried Chili (optional)

Practice of stewed beans with pig cartilage

Boil pig cartilage in cold water to remove blood. Domestic ribs have been to blood, just boiled water and flying water.

Cut onion and ginger into sections for use, and cut green beans for use.

Add oil to the pot. After the oil is hot, put the onion, ginger, star anise and pepper into a pot and stir-fry until fragrant (students like me who like spicy food can put a little dried pepper here), then add the blood-soaked ribs, stir-fry for a while, add a proper amount of cooking wine and sugar, stir-fry until caramel, and then add light soy sauce. Stir-fry until light soy sauce changes color, then add water until the pig cartilage does not pass.

Bring boiling water to a high fire and simmer for about an hour. Add the prepared beans, stir-fry evenly over high fire, then turn to medium and small fire, cover for a while and serve.

skill

1. There is little difference between the processing methods of ribs and braised beef brisket this time, but it should be noted that only soy sauce is added, not soy sauce. Because beans will be added later, if there is soy sauce, the food will taste strange and the color will be ugly.

2. Stew the ribs on low fire for a long time, or it can be broken, mainly depending on the pursuit of the taste of the ribs ~ I don't like the rotten pig cartilage, so it is more appropriate to choose a decimal.

3, the amount of beans is best to look more than ribs with the naked eye. From experience, every time I cook, there are ribs left, and the beans are swept away at once!

4. When adding beans, if the pot is dry and there is no water, try not to add water unless you don't add it. Because beans produce a lot of water during the boring process.