Exclusive Braised Beef Cartilage
Beef cartilage braises for two hours in soybean paste until the gristle turns uniquely soft yet springy. The fermented sauce deepens into a savory glaze, rewarding patience with a chewy, jelly-like texture prized by bone lovers.
Instructions
- 1
Clean the beef cartilage and blanch it in boiling water.
- 2
Heat the pot and add the beef cartilage.
- 3
Add an appropriate amount of soybean paste.
- 4
Add ginger and scallions.
- 5
After adding an appropriate amount of boiling water, add an appropriate amount of light soy sauce and dark soy sauce respectively, and braise for 2 hours.
- 6
Cut the onion into small pieces.
- 7
After the juice is about to be absorbed, add the onions and stir-fry.
- 8
Just season to taste.
- 9
It's started.
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Ingredients
Main Ingredients
- Beef cartilageto taste
- Onionto taste
- Green onionto taste
Seasonings
- Soybean pasteto taste
- light soy sauceto taste
- dark soy sauceto taste
- yellow rock sugarto taste
- Saltto taste
Auxiliary Ingredients
- Gingerto taste