Crispy Cartilage with Fermented Bean Curd
Tender bits of cartilage are marinated in savory fermented bean curd and then deep-fried until golden and crunchy. A unique appetizer with a rich, umami flavor.
Story
This dish transforms simple cartilage into a delightful snack. The key is the fermented bean curd (furu), which imparts a deep, salty, and creamy flavor that penetrates the meat during the marinating process. Frying ensures a satisfying crunch that contrasts perfectly with the chewy texture of the cartilage.
Ingredients
Pork or chicken cartilage
300g
Fermented bean curd (red or white)
2 cubes
Sugar
1 tsp
Cooking wine
1 tbsp
Deep-frying batter mix or cornstarch
1 cup
Oil for frying
as needed
Instructions
1
Marinate the Cartilage
Rinse the cartilage thoroughly and chop it into bite-sized chunks. In a bowl, mash the fermented bean curd and mix it with the sugar and cooking wine. Coat the cartilage pieces evenly with this mixture. Let it sit in the refrigerator for at least 30 minutes to absorb the flavors.
2
Coat for Frying
Remove the cartilage from the marinade. Dredge each piece generously in the deep-frying batter mix or cornstarch, ensuring they are completely covered for a crispy shell.
3
Deep Fry
Heat oil in a wok or deep pan to about 160°C (320°F). Gently slide the coated cartilage into the oil. Fry over medium heat until the pieces curl up and turn a golden brown color. Once cooked through and crispy, remove them with a slotted spoon and drain on paper towels before serving.
