Stewed pork ribs with fermented bean curd
pepper,onion,carrots,beef,ginger,soy sauce,salt,dumpling skin,leek,ginger,cornflour,Tangyuan noodles,white granulated sugar,oil,chicken essence,salt,green pepper,carrots,ribs,water starch,cooking wine,ginger,broth,sugar,diced green onion,SUFU,
Recipe Recommendations
- ribs 500 grams
- carrots appropriate amount
- green pepper appropriate amount
- diced green onion 1 tablespoon
- ginger 1 tablespoon
- SUFU 1 block
- water starch appropriate amount
- broth appropriate amount
- salt small amount
- sugar 1 tablespoon
- cooking wine 1 teaspoon
- chicken essence appropriate amount
Steps for Stewed pork ribs with fermented bean curd
1
Wash and drain the pork ribs, pour the oil into the pan, put in the oil and fry the pork ribs until 7 or 8 minutes done, and remove them. Or after the ribs are in the water, add pepper, aniseed, onion, ginger, and cinnamon, and boil until 7 or 8 minutes cooked and remove. (I cook it, and the rest of the pork ribs soup can be used as stock, and other ingredients can be added to make various delicious soups, and it is healthier than fried ones.)2
Leave the base oil in the pan, heat the oil, add chopped green onions and ginger and cook in the pan. Pour the fried or cooked ribs into the pan and stir-fry for a while. Pour the pre-prepared sauce into the pan and stir fry with the ribs well.3
Add stock, bring to a boil and simmer for 20 minutes. When the soup is almost dry, add chicken essence to taste, and finally thicken with starch.Stewed pork ribs with fermented bean curd Make Tips
This dish mainly highlights the flavor of fermented bean curd, so you can add a little more. Since fermented bean curd is salty, you should reduce the amount of salt and soy sauce accordingly. I used "Wang Zhihe Spicy" fermented bean curd. The seasoning amounts are for reference only; please adjust the quantity based on the amount of ribs and your personal taste.