Black soybean flavored pork ribs

Overview

The tempeh is stir-fried and simmered together with the ribs. The flavor of tempeh is incorporated into the ribs, giving the ordinary ribs an extra flavor of tempeh.

Tags

• hot dishes
• home cooking
• chinese banquet
• maternity
• autumn recipes
• banquet dishes
• lunch
• cooking wine
• edible oil
• garlic
• old soy sauce
• potatoes
• rock sugar
• spare ribs
• tempeh
• fragrant leaves
• ginger
• salt
• small green pepper
• small red pepper

Ingredients

Steps

1. 1 Ingredients: Pork ribs, potatoes, tempeh, green and red peppers, bay leaves, ginger, and garlic.

   

2. 2 Blanch the pork ribs in a pot under cold water to force out the foam, slice the ginger, slice the garlic, cut the potatoes into hob cubes, cut the green and red peppers into small pieces, unpack the tempeh and soak it in water.

   

3. 3 Remove the tempeh from the water and set aside.

   

4. 4 After the pot is hot, add cooking oil, add the pork ribs and fry them until the surface of the pork ribs is golden brown.

   

5. 5 Fry the potatoes until golden brown on the surface and take them out.

   

6. 6 Add a little oil to the pot, add bay leaves and stir-fry until fragrant.

   

7. 7 Add tempeh and stir-fry until fragrant.

   

8. 8 Add garlic slices, stir-fry until fragrant, pour out the black bean sauce and set aside.

   

9. 9 Put a little oil in the pot, add ginger slices and saute until fragrant.

   

10. 10 Add the pork ribs and stir-fry, add cooking wine and dark soy sauce to taste.

    

11. 11 Add tempeh, add potatoes and stir-fry.

    

12. 12 Add hot water to cover the ribs, add a piece of rock sugar and salt, and simmer for 30 minutes.

    

13. 13 When the soup thickens, turn off the heat and remove from the pot. (You can add green and red pepper segments in this step and stir-fry before serving. I don’t like spicy food, so I only use green and red pepper segments for decoration.)

    

14. 14 Finished product.