Braised pork ribs with fermented bean curd
Overview
A new way to prepare braised pork ribs. The addition of vinegar and white wine can make the ribs softer and more flavorful; the addition of fermented bean curd and fermented bean curd juice can provide a source of saltiness and make the color of the ribs redder and brighter. It tastes unique and so delicious that you won’t be able to stop!
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Ingredients
Steps
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Wash the ribs and cut into small pieces.
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Get the seasoning ready.
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After the water boils, add the pork ribs and blanch them
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Boil the pork ribs for 7 or 8 minutes to drain the blood.
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Remove the ribs and set aside.
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While the ribs are blanching, you can prepare the braised sauce. Braised sauce: Pour light soy sauce, dark soy sauce, balsamic vinegar, and white wine in the ratio of 3:1:1:1, and add sugar and stock at the same time.
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Pour an appropriate amount of oil into the pot, add the ribs when 60% hot, and stir-fry.
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After the pork ribs are stir-fried, pour in the braised sauce, then add the fermented bean curd and fermented bean curd juice.
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Add green onions, ginger slices and stock
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Cover the pot and simmer over low heat for about 50 minutes.
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Turn on the fire and collect the juice.
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Dish out and set aside.
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Finished product picture.
