Stewed ribs with dried bean curd and vermicelli
Sometimes it's even more delicious!
Recipe Recommendations
- small row 1 piece
- fans 1 handful
- spiced diced bean curds 1 block
- Jiang 2 tablets
- green onions Subparagraph 1
- octagonal one
- garlic cloves several
- soy sauce 1 tablespoon
- cooking wine 2 tablespoons
- soy sauce 1 tablespoon
- chicken essence half a spoonful
Steps for Stewed ribs with dried bean curd and vermicelli
1
Wash the small ribs and drain.
2
Soak the vermicelli in warm water to soften.
3
Wash a piece of five-spice dried bean curd.
4
Ingredients ginger, green onions, star anise.
5
Cut dried beans into rectangular pieces for later use.
6
Soak the vermicelli for ten minutes and drain.
7
Heat the pan with oil and saute chives, ginger and star anise.
8
Pour in the small ribs and stir-fry over medium heat until golden brown on both sides.
9
Pour in the soy sauce and stir fry together.
10
Add cooking wine and stir fry together.
11
Add warm water, bring to the boil, turn to medium to medium heat and simmer slowly.
12
Add the dried beans when the water is as low as two-thirds.
13
When the water is stewed to one-third, turn to low heat, and add soy sauce, salt, and thirteen spices in turn.
14
Add the vermicelli and simmer on low heat for about 5 minutes.
15
Adding garlic cloves and fans is synchronized.
16
Finally add chicken essence to taste.Stewed ribs with dried bean curd and vermicelli Make Tips
I added the garlic cloves later as an afterthought. I suggest adding them at the same time as the dried tofu for better flavor. Mine is just cooked, but it's not tender enough.