Black Bean Sauce Ribs
By VenaWehner
Delicious pork ribs with Nanchang's "hometown flavor"!
Recipe Recommendations
- ribs 500 grams
- octagonal of 2
- cinnamon 1 small piece
- Jiang 2 tablets
- green pepper of 2
- red pepper of 2
- douchi 20 grams
- soy sauce 1 tablespoon
- salty and fresh
- burn
- an hour
- simple
Steps for Black Bean Sauce Ribs
1
Blanch the ribs with water and wash them.
2
Prepare onions, ginger and garlic.
3
The fermented bean I use is the fermented bean from my hometown of Jiangxi specialty "Daoxiang Garden". It's not for advertising, but for fear that my friends will ask.
4
Put 1 tablespoon of oil in a wok and cook until 50% hot. Add the ribs and stir fry until the surface is slightly burnt.
5
Add cooking wine and onions, ginger and garlic, and saute until fragrant.
6
Add in the tempeh chili sauce and stir-fry well.
7
Add the soy sauce again, stir-fry well, add water to cover the ribs, bring to a boil over high heat, and turn to low heat and simmer for about 40-60 minutes.
8
When cooking ribs, prepare green and red peppers and fermented beans.
9
Cook the pork ribs until the soup starts to thicken, that's it. Turn off the heat.
10
Make another pot, heat it, add fermented beans and green and red peppers, and saute until fragrant.
11
Put the stir-fried fermented fermented beans and green and red peppers into the ribs, open fire, and collect the juice over high heat.
12
Wait until the water has dried and the soup is very thick.