Fermented bean curd and barbecued pork ribs

Fermented bean curd and barbecued pork ribs

Overview

This dish is made by extending the stuffing of barbecued pork buns. The bean curd and barbecued pork sauce is the main flavor. It tastes like the meat stuffing in barbecued pork buns. My children especially love it. During this time, my hands were all chapped from the cold, and I haven’t made steamed buns before, but I can still make this without having to knead the dough.

Tags

Ingredients

Steps

  1. Blanch the pork ribs in water.

    Fermented bean curd and barbecued pork ribs step 1

  2. Clip it out for later use.

    Fermented bean curd and barbecued pork ribs step 2

  3. Heat a little oil in a pan, add the pork ribs and fry slowly over low heat.

    Fermented bean curd and barbecued pork ribs step 3

  4. When the surface of the pork ribs is browned, add rock sugar and stir-fry until melted.

    Fermented bean curd and barbecued pork ribs step 4

  5. Add a piece of fermented bean curd, a tablespoon of barbecued pork sauce, light soy sauce, oyster sauce, and dark soy sauce and mix well.

    Fermented bean curd and barbecued pork ribs step 5

  6. Add water and ginger, bring to a boil and slowly turn to minimum heat. Originally, I wanted to be lazy and steam it in the electric pressure cooker after stewing it to taste, so I added less water. I didn't want to steam it later, so I added more water.

    Fermented bean curd and barbecued pork ribs step 6

  7. Halfway through, I remembered to put the eggs in, and stuffed three more in. Just stew the ribs until they are soft and tender and the juice is ready to collect.

    Fermented bean curd and barbecued pork ribs step 7

  8. Barbecued pork flavor, very delicious.

    Fermented bean curd and barbecued pork ribs step 8