How is the pork cartilage in Ajisen ramen cooked?

Ajisen ramen. The cooking method of pork cartilage is as follows:

Ingredients: pork cartilage, salt, green onion, ginger, star anise, red dates, enoki mushroom, rape, pork balls, coriander, vinegar.

1. Wash the pig cartilage.

2. Cartilage cuts.

3. Cartilage is cooled in a pot under water, blanched and washed for later use.

4. Put ginger slices, green onions, star anise, 1 tablespoon vinegar and cartilage in a casserole, and simmer over low heat for 40 minutes.

5. Add pork balls, red dates and salt and simmer for 10 minutes.

6. Finally, add enoki mushrooms and rape to simmer slightly, then turn off the heat.

Stewed pork cartilage. Material:

400 grams of pork cartilage (ribs on both sides of ribs), appropriate amount of water, 50 grams of miso paste, half a piece of ginger, 20 grams of soy sauce, 30 grams of mirin or cooking wine, 5 grams of sugar, a little salt, 2 grams of yellow mustard sauce.

Method: 1 After buying the ribs, cut out the crispy parts on both sides of the ribs, that is, the cartilage. Cut the cartilage into wide sections, put it in a pot, pour water over the cartilage, and bring to a boil over high heat.

2 When the water boils and the blood foams out, turn off the heat.

3 Remove the cartilage, rinse off the foam in warm water and set aside.

4 Remove the ginger, cut it into large slices and chop it a few times with the back of a knife to make it loose.

5 Place the cartilage in a pressure cooker and pour warm water so that the water surface is only 60 to 70% below the cartilage.

6 Put the ginger on top and bring to a boil over high heat.

7 When the water is boiling, turn the heat to medium and start adding the miso paste, stirring as you set it to dissolve well in the hot water.

8 Pour in mirin or cooking wine and stir a few times.

9 Pour in soy sauce and the stewed cartilage will be easy to color.

10 Sprinkle 5g of sugar and stir well with a spoon. Taste the saltiness of the soup, and if it is not enough, add a little salt, and the salt in the general miso paste will be enough.

11 Cover the pressure cooker, turn the heat to low and press for 25-30 minutes.

12 After turning off the heat, after the gas in the pressure cooker is safely discharged, lift the lid and there is a lot of oil slick inside. You can wait for the oil to cool and solidify, scoop it out with a spoon and throw it away, then heat the cartilage, and serve it with yellow mustard sauce.

It's crispy bones, with a secret seasoning!

There are several ways to do it, and the kind you are talking about is actually very simple, cut the ingredients well, and use the sauce to come out!

Ingredients: 400 grams of pork cartilage, appropriate amount of water, 50 grams of miso paste, half a piece of ginger, 20 grams of soy sauce, 30 grams of mirin or cooking wine, 5 grams of sugar, a little salt, 2 grams of yellow mustard paste.

The method is as follows: 1. Cut the cartilage into sections, put it in the pot hall, pour in the clear water and submerge the cartilage, and bring to a boil over high heat;

2. Turn off the heat after the water boils and the blood foam floats;

3 Remove the cartilage, rinse off the foam in warm water and set aside.

4. Remove the ginger, cut it into large slices and pat it loose;

5. Put the cartilage flat in the pressure cooker, pour warm water, and the water surface is only half of the cartilage;

6 Put the ginger on top and bring to a boil over high heat.

7. After the water boils, turn to medium heat, start to add the miso paste, and stir while putting it to fully dissolve it in the hot water;

8 Pour in mirin or cooking wine and stir a few times.

9 Pour in soy sauce and the stewed cartilage will be easy to color.

10 Sprinkle 5g of sugar and stir well with a spoon.

11. Cover the pressure cooker, turn to low heat, and cook for 25 to 30 minutes;

12. After turning off the heat, lift the lid after the gas in the pressure cooker is safely discharged, wait for the oil slick to cool and solidify, scoop it out with a spoon, and then heat the cartilage, with yellow mustard sauce, and the pork cartilage is completed.