Health benefits
Spare ribs: maintain skin and mucous membrane health
Sichuan peppercorns: maintain skin and mucous membrane health
Ingredients
Pork Ribs ( 500g ) | Fermented bean curd ( Two pieces ) |
Fermented bean curd juice ( Three scoops ) | Light soy sauce ( One scoop ) |
Cooking wine ( one spoonful ) | Oil ( appropriate amount ) |
Rock sugar ( appropriate amount ) | Scallions ( Three sections ) |
Garlic cloves ( Four cloves span> ) | Ginger slices ( four slices ) |
Fragrant leaves ( Two pieces ) | Dried chili pepper ( two ) |
Aniseed (one) | Panthoxylum bungeanum (a little ) |
chopped green onion ( a little ) |
How to make fermented bean curd and pork ribs
1. Prepare the ingredients as shown in the picture (the soy sauce is placed in the bean curd juice)
2.Put the spareribs into a pot with cold water, blanch the ginger slices and cooking wine, and remove the blood foam
3.Use kitchen paper to dry the water on the ribs
4.Put a little more fried pork ribs in the pot, fry until both sides are slightly brown, and set aside.
5.Leave the oil in the pot and sauté the onions, ginger, garlic and spices, then pour in the fermented bean curd juice
6.Add in the pork ribs and stir-fry until browned
7.Add water to cover the ribs and add rock sugar Bring to a boil over high heat and simmer for 20 minutes
8.Finally the fire is over.
9.Plate and sprinkle with chopped green onion
Tips
1.Blanch the ribs: Blanching the ribs in cold water can effectively remove the blood on the ribs.Fo
2.Try to choose ribs for the ribs, which will taste better.
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