Detailed Steps for Sweet and Sour Pork Cartilage
1.
The pork is washed and soaked in clean water for 1 hour and rinsed several times to remove blood. Add a scallion to the right amount of garlic. 1-2 teaspoons five-spice powder. Marinate 1 teaspoon of white pepper and 1 tablespoon of white wine/ cooking wine for about 20 minutes.
2.
Put the white sesame seeds in a non-stick pan and bake slowly over low heat.
3.
Flip the sesame seeds from time to time to heat them evenly.
4.
Stir-fry until the surface of the sesame seeds becomes oily, light yellow, and the aroma comes out. You can put it in a small bottle and use it at any time in the future.
5.
Put a little oil in the pot and put the ribs in the pot over medium heat.
6.
Fry until golden on all sides and remove. Of course, you can also fry for a longer time. The surface of the meat will be harder, depending on your personal taste.
7.
Leave a little bit of bottom oil in the pot and wait for the oil temperature to decrease. Then add the right amount of rock sugar.
8.
Stir-fry until the sugar color bubbling, then add the ribs.
9.
Stir-fry the ribs until they are evenly colored with sugar.
10.
Add warm or hot water
11.
Add bay leaf, cinnamon, and appropriate amount of soy sauce, bring to a boil, turn to low heat and cook for about 18 minutes.
12.
Add appropriate amount of vinegar to a boil, continue to simmer for about 10 minutes
13.
Then add the appropriate amount of salt and continue to simmer for about 10 minutes, then turn on the high heat to collect the juice, wait for the soup to thicken, then add an appropriate amount of vinegar, and a little bit of vinegar before leaving the country.
14.
Sprinkle some white sesame seeds on the plate.
Tips:
1. Don't put the vinegar too early, so the sour taste will be scattered
2. Adding vinegar in batches can ensure the proper sourness of the dishes
3. Do not add salt too early for stewed meat and broth, otherwise the meat will not be simmered.
4. The concentration of the soup depends on your personal taste. If you like to use the soup for bibimbap, you can leave a little more. If you don't use it, you will receive it almost invisible. It is also possible to wrap it on the meat.
5. Rock sugar is best for sugar color. Of course, white sugar and brown sugar are also possible. It's just that the color made from rock candy is the most rosy.
