Just look at the picture to know how delicious it is, put the tips in front: 1, I use pig cartilage, you can use ribs, but no cartilage is so delicious, it will be dry, this dish needs a little more fat A little 2, the proportion of sauce is not a precise number, probably such a ratio, everyone adjusts the taste, the salt is sweet and sour, they like it, I personally like the sugar to put more 3, an octagonal one is enough, Don't put more 4, this is a meal, not a small fresh taste~
Pork cartilage dicing
Drowning, cold water pot
I am used to the meat after drowning, then rinse it with hot water and wash off the surface of the foam.
Hot pot cold oil, wipe the pot with a kitchen towel, not too much, otherwise it will be very oily
Pour the cartilage into it, stir it until the water is dry, and the surface of the meat is slightly browned.
The key point is: wine: soy sauce: vinegar: sugar is put in a ratio of 1:2:3:4, here vinegar I use pepper vinegar, soy sauce is fresh in June, the first time, everyone can put the sauce first First adjust it in the bowl, I feel that the saltiness is suitable, and then put it directly according to this ratio, because the different brands of soy sauce are not the same. Don't put less sugar! The last mouth is so sweet and sour
Put in the octagonal, pour in boiling water, not over the meat, cook over medium heat
When the soup is burned until only a small bowl is left, the fire is collected.
Pan on the table