Spare ribs with fermented bean curd(fu ru pai gu )

Spare ribs with fermented bean curd

Introduction:

"The nutritional value of pork ribs: the protein content accounts for about 10-20%, and the essential amino acid content and utilization rate are higher. Meat is also rich in B vitamins. Providing high quality protein and fat, especially rich calcium, which are necessary for human physiological activities, can maintain bone health. It is suitable for people with deficiency of Qi and blood, yin deficiency and poor appetite, people with damp heat and phlegm stagnation should take it with caution, and people with obesity and high blood fat should not eat more. The edible effect of pork ribs has the effect of nourishing yin and moistening dryness, benefiting essence and nourishing blood; it is suitable for those who are lack of Qi and blood, yin deficiency and poor appetite

Production steps:

Materials required:

Xiaopai: 500g

Sufu: 3 pieces

Scallion: right amount

Fennel: right amount

Moderate: Cinnamon

Zanthoxylum bungeanum: right amount

Ginger: right amount

Garlic: right amount

Salt: right amount

MSG: right amount

Cooking wine: moderate

Soy sauce: right amount

Starch: right amount

Cola: moderate

Rock sugar: right amount

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Fu Ru Pai Gu