Cartilage Calcium Casserole

Name: Cartilage Calcium Casserole
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pig cartilage; Some salt; 1 stage shallot; 1 piece ginger; 3 capsules star anise; Some rape; Some Enoki mushroom; Some Red dates; Some Pork balls; a little parsley; 1 tbsp Vinegar

by tgcyy

4.7 (1)

Favorite

5

Difficulty

Normal

Time

1h

Serving

2

Porcine cartilage can provide high-quality protein and fat necessary for the physiological activities of the human body, especially the rich calcium can maintain bone health, and is suitable for regular consumption by the elderly and children. "

Cartilage Calcium Casserole

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.