How to make braised pork ribs with fermented bean curd

We often see food shows on TV and make ourselves envious. Here is how to make homemade fermented bean curd braised spareribs. Prepare the ingredients and start cooking.

1. Prepare the ingredients. Shiitake mushrooms are a side dish. Adding them will increase the aroma. You can add them according to your preference. In addition, rock sugar can be replaced with white sugar. Bay leaves and cinnamon can be added according to your preference.

2. Buy the cut ribs, clean them, blanch them in hot water, and cook until the water boils. Then take them out and set aside.

3. Add a small amount of oil to the pan, add the blanched ribs, fry both sides until golden brown, then serve.

4. Clean the pot and pour in rock sugar water

5. When the sugar water starts to turn slightly yellow, keep stirring it with a spoon during the cooking process.

6. Pour in the ribs, stir-fry and color them

7. Stir-fry until the soup becomes less and has a sugary aroma, then add fermented bean curd.

8. Add fermented bean curd for coloring and stir-fry. You can add a little cooking wine or white wine to remove the fishy smell during this process.

9. Stir-fry until the soup becomes less and the ribs are colored, then pour in an appropriate amount of water (cold water is fine). If you stew directly in a wok, add more water, basically fill it up. If you use a pressure cooker, just cover the ribs a little.

10.15 minutes later, the delicious spareribs can be exported. My brothers and sisters are eating them very happily. I hope this can help you.

The steps for making homemade fermented bean curd braised pork ribs have been introduced, so you can go into the kitchen and prepare to put it into practice. I believe that after a few times of practice, you will be able to complete the preparation of this delicacy, and you will definitely be extremely excited then.