Grilled pork ribs with fermented bean curd and chili sauce
By TyreekRunte
Beginners often worry about how to season it. This meat dish does not require salt and chicken essence, and there is no need to worry about how much seasoning to put in. Even cooking wine is saved. The operation is very simple, but the effect of the finished product is amazing. It is very suitable for novices to make a big meat dish on the table, hurry up and try it!
Recipe Recommendations
- ribs 2 pieces
- onion 3 pieces
- Jiang 2 tablets
- millet pepper of 5
- garlic sauce 1 tablespoon
- sugar 1/4 teaspoon
- medium spice
- burn
- half an hour
- simple
Steps for Grilled pork ribs with fermented bean curd and chili sauce
1
Cut the ribs into one-inch sections and wash them.
2
Put it into the pan and blanch the water.
3
Blanch and wash for later use.
4
Mash the fermented bean curd with a fork and mix it with the garlic sauce.
5
Prepare onions, ginger, garlic and millet peppers.
6
Add a little oil to a frying pan, heat until 70% hot, add the ribs and saute. Beginners should be careful of splashing oil. It is best to "slip" the ribs along the edge of the pot.
7
Stir for about 2-3 minutes until the surface of the ribs is slightly burnt.
8
Add fermented bean curd and garlic spicy sauce and stir fry well.
9
Then add the ingredients in Figure 5 and stir-fry to create the fragrance. If the heat is too high, turn down the heat if the operation is too busy.
10
Add water over the ribs. Bring to a boil over high heat, turn to medium heat for 20 - 40 minutes, and determine the degree of ripening according to personal preference.
11
After 20 minutes, the juice is collected over high heat.
12
Remove until the soup is thick.Grilled pork ribs with fermented bean curd and chili sauce Make Tips
1 tablespoon =15 ml 1 small spoon =5 ml