1. Cartilage.
2. Cut the cartilage into pieces.
3. Put the cartilage in a pot under cold water, blanch the bleeding foam and wash it for later use.
4. Put ginger, green onion, star anise, 1 tablespoon of vinegar, and cartilage in a casserole, and simmer for 40 minutes.
5. Add pork balls, red dates, and salt, and simmer for 10 minutes.
6. Finally, add enoki mushrooms and rape to a simmer and turn off the heat.
7. I like eating cartilage the most!
Tips:Adding vinegar when stewing cartilage can promote the precipitation of calcium in the cartilage. After a long time of stewing, the sour taste of vinegar will evaporate, so there is no need to worry about the sour taste.
