Porcine cartilage is a piece of crescent-shaped soft tissue in the pig's front leg where the sandwich meat is connected to the scalloped bone, connected to the tubular bone and the scalloped picture bone, with a thin layer of lean pork on top, and the bone is a milky-white crisp bone, which is also known as the lunar bone.

Pigs are distributed according to the location of the front legs, abdomen, hind legs, viscera and other large parts, containing cartilage, keel, tail, heart, lungs, belly and other subdivided parts. Pig cartilage is also called pig brittle bone, this part of the pig cartilage, fat and thin, meat with coarse and fine brittle bone.

Pig cartilage practice:

Materials: pig cartilage, potatoes, ginger, green onion knots, sesame leaves, star anise, grass berries, cinnamon, dried chili peppers, rock sugar.

Practice steps

1, crispy bones rinsed, cold water in the pot blanching 3 minutes. Blanching must be cold water in the pot, and so the water boiled for 3 minutes to remove the impurities and blood in the bone effectively.

2, prepare ginger, green onion, sesame leaves, star anise, grass nuts, cinnamon, dried chili peppers, rock sugar.

3, hot pot of cold oil, put crispy bones and half of the ginger stir-fry, stir-fry until the meat is tight, such as the water is about to close the dry ice sugar. Stir fry slowly over low heat, to stir fry until the sugar melts, crispy bone color.

4, then pour into the cooking wine, soy sauce, soy sauce stir fry flavor, add hot water, the amount of water does not exceed the crisp bone can be. (At the same time into the step 2 ready spices).

5, small fire slowly simmer for 40 minutes, at this time to add potatoes, put salt to taste. I usually put the salt last, the meat is easy to rotten easy to cook.

6, another 20 minutes of stewing, high heat juice can be. In the juice, put a little balsamic vinegar, play the role of greasy and fragrant.

7, crispy bone so do more delicious than ribs, loose rotten flavor, meat overflowing, especially fragrant rice.