Frozen tofu steaks

It has been more than six months since we entered the “cooking industry” and we often discuss with our colleagues, on a commuting car, what to do at night. I bought meat dumplings on New Year's Eve, and I bought some ribs, and I thought I'd make them at home after New Year's Eve, but I've had too much gas in New Year's Eve, and I've had enough time to make a long stew. Bones: Nothing special, just go to the market and pick up fresh ones; frozen tofu: buy a fresh tofu, and come back to cut and freeze in the fridge for a few days (in fact, it's a day cold). This colleague's sister specifically said, "Don't buy tofu with halogen. That's too young to bean. According to my colleague's sister, frozen tofu is not enough to eat because it absorbs the fat of ribs. Well, it turns out it is. It's just, it's a little salty. It's gonna count next time. Even my father is so picky

Recipe Recommendations

ribs several
frozen tofu art. 1
Yuba
bean paste 2 tablespoons
onion 1 block
ginger slices
cooking wine appropriate amount
shisanxiang 1 scoop
soy sauce
aniseed 1
peppercorns several

salty and fresh
stewed
an hour
simple

Steps for Frozen tofu steaks

Preparatory materials: ribs and frozen tofu were brought to the refrigerator a day early for slow freezer; ribs were washed and rinsed with a few more holes with toothpicks and inbreeding with wine, and bleeding water was pulled out; scavengers were bled with water (none to leave); peppers, large pieces, onions, ginger chips, wine and a small amount of water were immersed。

Pre-team treatment: Cold water does not have ribs, pours into the second step of the sauce, without salt。

Pre-brand treatment: After the haemorrhaging, cold water was extracted from the ribs to clean up. I also picked up the onion onions to clean up and continue to use, and after all, it's a shame that it doesn't take much longer to cook, and the peppers are too small to make it。

Pumping pots: Frozen tofu, ribs, corroded bamboo, large onions of ginger, together in the casseroles, with water, just without food. It's better to put the ribs down, it's easier to rot. Or if you don't have a casserole, you can run it over with a high-pressure pan, so the meat can rot, you can find a pot and you can save the fire。

Add two spoons of soy sauce based on human taste, 13 spoons of wine, and I actually added a little kanese sauce. It's a little salty。

It's 40 minutes to 1 hour. Longer meat can rot. During this period, you can taste the salt of soup and the decomposition of ribs。

Goo, goo, goo, goo, goo

Presentation of finished products