Bean Curd Short Ribs
Overview
The weather is sultry, and I have made tomato juice at home too many times. This time I used rose fermented bean curd to make short ribs, which are equally sweet and fragrant. There are also fermented bean curds that are golden in color. The frankincense slowly penetrates into the pork ribs through the soup during low heat cooking, making it a tough dish that can be eaten away in summer.
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Ingredients
Steps
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grams of ribs, washed and drained. The lazy method is to put 2-3 pieces of kitchen paper on top of the ribs. At this time, chop the onion and ginger and prepare the seasoning without delay.
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There are many kinds of fermented bean curd. After trying some, I found that rose fermented fermented bean curd is slightly sweet and is more suitable for making ribs, but you need to add a little salt afterwards. Both fermented bean curd and light soy sauce contain salt.
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The drained short ribs need to be fried in a pan. It is better to use a flat-bottomed non-stick pan. It will heat evenly and not easily burn. You don’t need to add more oil. The ribs don’t eat much oil. If it’s not enough, you can add more at any time.
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The oil temperature should not be too high. When it is 70% hot, add the pork ribs, turn on low heat, and fry until both sides are golden brown. You can flip it over repeatedly. The purpose is to stir out the water, and it does not need to be fully cooked.
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After the ribs are fried, if there is any oil left, you can use it to stew. Change to the wok and sauté the onion and ginger slices until fragrant, add the pork ribs and stir-fry, add cooking wine, fermented bean curd (containing fermented bean curd juice), light soy sauce, then add warm boiling water to cover the short ribs, bring to a boil over high heat, then add rock sugar, a little salt, and start to simmer over medium heat. Simmer until the juice is reduced.
