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食譜及烹飪短片
日式炆豬軟骨
Japanese Stewed Pork Cartilage
#Clear Chicken Broth
Difficulty
Servings
For 4
Swanson Clear Chicken Broth
Ingredients
Swanson Clear Chicken Broth
250mL
pork cartilage
500g
dried shallot (shredded)
2 pcs
leek (angle cut into thin slices)
½
mirin
50mL
sake
50mL
Okinawa black sugar
50g
Japanese soy sauce/light soy sauce
2 tbsp
1
Slightly blanch pork cartilage in boiling water. Remove and set aside.
2
Heat 2 tbsp of sesame oil, sauté dried shallots and leeks, add pork cartilage and stir-fry.
3
Add Swanson Clear Chicken Broth and the rest of the ingredients and bring to a boil, cover and stew for 1 hour until the meat is tender and serve.
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Difficulty