Weird Crispy Cartilage
by micky sweet
Favorite
Difficulty
Normal
Time
15m
Serving
2
Crispy and full of aftertaste"
1. Put cold water, appropriate amount of aniseed, bay leaves, cinnamon, aniseed, salt, 2 tablespoons of cooking wine, green onion, and ginger in a boiling pot and cook the pork cartilage for 20 minutes to make the meat taste and smelly
2. Drain the pig cartilage and put it on a napkin to absorb excess water
3. Put the right amount of oil in the milk pan into the pork cartilage and fry on medium heat for 2 minutes. After taking it out, return to the pan and re-fry on high heat for 30 seconds.
4. Take out the fried pork cartilage and put it on a napkin to absorb excess oil
5. Put 100ml of water in the pot, add 60g of sugar, 1/2 teaspoon of salt, boil over medium heat, then add 1 tablespoon of chili sauce and stir well
6. Add 1 teaspoon of chili powder and 1/2 teaspoon of pepper powder and mix well, then pour in the fried pork cartilage to coat the sauce evenly, then add the shredded coconut and stir-fry evenly.
Tips:1. Pork cartilage is fried twice in a row, one is to make the taste more crispy, and the other is to force oil
