主頁 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.

Braised Shanghai Pak Choi with Bean Curd Sheet

Difficulty

Pea Sprouts with Swanson Scallop Broth

Difficulty

杏脯炆雞

難易度

乾蔥無花果清燉牛肋條

難易度

金腿湯浸百花釀棠菜

難易度

Dried Prawns with Mixed Vegetables Hot Pot

Difficulty