Ingredients

Crescent bone

Iron rod yam

Colorful pepper

Carrot

Licorice

Tangerine peel

Aniseed

Cumin

Ginger

Onion

White sesame seeds

White fermented bean curd

Cooking wine

Vinegar

Sugar

Rock sugar

Oil

Boiling water

How to make sweet and sour crescent bones

Cut the crescent bones into larger pieces, cut the yam with an iron rod and a hob, ginger Slice and cut green onions into sections for later use;

Put boiling water in a pot, put the crescent bones in and froth to remove the blood;

After removing the blood, put the crescent bones into a pressure cooker and pour Season with cooking wine (or white wine), a few pieces of white bean curd and fermented bean curd juice. Add licorice, tangerine peel, aniseed, fennel, ginger slices and green onion segments and add a little boiling water for 10 minutes;

Cut Set aside shredded green onions, chopped green onions, ginger slices, carrot flowers, and diced colored peppers;

After taking out the stewed crescent bones, sprinkle some frying powder and mix well to prevent oil from being burned;

Put a wide amount of oil in the pot, and when the temperature reaches 70-80 degrees, add the crescent bones wrapped in frying powder. First, lower the heat, stir evenly, then turn up the heat and stir-fry until golden brown.

Another Pour an appropriate amount of oil into the pot and add white sugar to stir-fry the sugar color. Then add the fried crescent bones, cooked yam, shredded green onion and ginger slices and stir-fry until fragrant. Add a small bowl of cooking wine, 3 spoons of vinegar and a few grains of rock sugar and stir-fry.

Finally, add diced bell peppers and chopped green onions, stir-fry for a few times and then take it out of the pot. Place a circle of carrot flowers on the plate. Finally, sprinkle some white sesame seeds on the sweet and sour crescent bones and it’s ready!