Steamed Crisp Pork Cartilage with Fermented Black Beans

Name: Steamed Crisp Pork Cartilage with Fermented Black Beans
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 350 g crisp pork cartilage (washed, cut into small pieces); 20 g minced red bell pepper; 20 g chopped scallions; sliced ginger, a pinch; scallion segments, a pinch; 50 g Yongchuan fermented black bean paste; 5 g soy sauce; 2 g MSG; 10 g starch; salt, a pinch

A dish prepared by thoroughly mixing cubed crispy cartilage with Yongchuan fermented black bean sauce and other seasonings, then steaming.

55 min

Easy

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Steamed Crisp Pork Cartilage with Fermented Black Beans

Ingredients

crisp pork cartilage (washed, cut into small pieces) 350 g

minced red bell pepper 20 g

chopped scallions 20 g

sliced ginger a pinch

scallion segments a pinch

Yongchuan fermented black bean paste 50 g

soy sauce 5 g

MSG 2 g

starch 10 g

salt a pinch

Instructions

Prepare the crisp pork cartilage

Wash the crisp pork cartilage, cut into small pieces, mix thoroughly with Yongchuan fermented black bean paste, salt, soy sauce, and MSG. Coat with a layer of starch, place in a dish, add sliced ginger and scallion segments, steam in a steamer for 40 minutes, then remove.

Drizzle with hot oil

Remove the sliced ginger and scallion segments from the dish, sprinkle with minced red bell pepper and chopped scallions, drizzle with hot oil, and serve.