1 recipe found
Overseas, foreign supermarkets usually have large portions of ribs, and unlike in China, the cartilage is sold separately. So after we bought it home, we cut the cartilage separately and cooked a serving of sweet and sour pork cartilage today. In fact, it’s the same as making sweet and sour pork ribs. Knowledge cartilage tastes better. Tender meat wrapped in crispy cartilage. There is no need to add dark soy sauce to stir-fry sugar-colored sweet and sour pork ribs, as the color is already very rosy.
