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

Spare ribs with fermented bean curd

Introduction:

"This is a dish I taught my mother-in-law to cook on her birthday a few weeks ago. My mother-in-law originally planned to make sweet and sour pork ribs. After listening to me, she changed her mind and immediately sent my father-in-law downstairs to the supermarket to buy red fermented bean curd. Our mother-in-law and daughter-in-law were in a hurry to blow on the electric fan in the kitchen, while others were watching TV chatting in the air-conditioned room. Although we should eat more light food in summer, it doesn't seem to work for people like me who are not happy and have no meat

Production steps:

Step 1: prepare the ribs of the cut section.

Step 2: soak thoroughly with water.

Step 3: cool the pot under water, add ginger and cooking wine and blanch until the meat turns white.

Step 4: take out the blanched ribs and rinse them.

Step 5: slice onion and ginger and prepare star anise.

Step 6: Red Sufu with a little soup, crush with a spoon and set aside.

Step 7: put proper amount of oil in the pot, add scallion and ginger to stir fry.

Step 8: add water, star anise and a little sugar.

Step 9: add the red rotten milk and soy sauce, bring to a boil over high heat, then turn to low heat for 10 minutes.

Step 10: until the soup is almost finished.

Step 11: add a little sesame oil and turn off the heat.

Step 12: serve on a plate.

Materials required:

Ribs: 500g

Scallion: right amount

Ginger: right amount

Red Sufu: appropriate amount

Soy sauce in soy sauce

Star anise: right amount

Sesame oil: right amount

Sugar: right amount

Cooking wine: moderate

Note: 1. This dish has salt in both fermented milk and soy sauce, so you don't need to add salt. If you don't master it well, you can also taste it in the process of stewing, and add it appropriately according to your experience. 2. It's better to choose small ribs, which is easy to be cooked and tasty.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Fu Ru Pai Gu