Fermented bean curd and pork ribs
Overview
This is a dish I taught my mother-in-law Zhou to make on her birthday a few days ago. My mother-in-law originally planned to make sweet and sour pork ribs, but after listening to me, she changed her mind and immediately sent her father-in-law downstairs to the supermarket to buy red fermented bean curd. My mother-in-law and daughter-in-law were busy blowing the electric fan in the kitchen, while the others were watching TV and chatting in the air-conditioned room. Alas, if you want delicious food, you have to pay. Although it is recommended to eat more light ingredients in summer, for people like me who are meatless and unhappy, it doesn’t seem to work, hahaha
Tags
Ingredients
Steps
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Prepare the ribs cut into segments.
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Soak thoroughly in water.
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Put cold water into the pot, add ginger slices and cooking wine and blanch until the meat turns white.
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Remove the blanched ribs and rinse them thoroughly.
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Slice onion and ginger and prepare star anise.
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Add a little soup to the red fermented bean curd and crush it with a spoon. Set aside.
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Put an appropriate amount of oil in the pot, add the onion and ginger and saute until fragrant, then add the pork ribs and stir-fry.
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Add appropriate amount of water, star anise and a little sugar.
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Add the prepared red fermented bean curd juice and braised soy sauce, bring to a boil over high heat and then reduce to medium to low heat and simmer for ten minutes.
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The soup is almost gone.
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Add a little sesame oil and turn off the heat.
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Serve on a plate.
