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| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Passive Time | 5 minutes |
| Servings |
people
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Ingredients
Ingredients
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Instructions
- - Blanch pork cartilage with boiling water mixed with a little salt and alcohol, rinse and drain.
- - Thinly slice pork cartilage into slices for easy eating, not hard. Season with a little salt, pepper, and fish sauce.
- - Coat the cartilage with a thin layer of deep-fried flour, deep-fry in oil until golden brown.
- - Remove to drain the oil, shake with lemon leaves. Serve with shrimp paste or chili sauce.
