How to make pork chops with fermented bean curd and bitter gourd

Most young people nowadays are very lazy and always use being busy as an excuse to go out to eat. Although the food outside may be "delicious", various chronic diseases will follow in the long run, which is really not worth it. Now follow me to learn how to make pork ribs with fermented bean curd and bitter gourd. You will definitely like it.

1. Chop the ribs into pieces, blanch them in water, and cool them for later use. Put oil in the pot, add rock sugar and stir-fry until it turns brown. When smoke starts to appear in the pot, turn down the heat. Put the drained ribs into the pot and stir-fry until they are colored. Pour boiling water over the ribs. Add star anise, Sichuan peppercorns, ginger slices, cooking wine, etc. in turn. Bring to a boil over high heat, cover the pot and simmer over low heat for half an hour.

2. When cooking the spareribs, remove the bitter gourd pulp and cook it into 3 cm long and wide pieces. Marinate the bitter gourd with a small amount of salt and prepare the fermented bean curd.

3. After the ribs are cooked, pour in the bitter gourd and fermented bean curd, stir-fry over high heat, and reduce the sauce.

4. When collecting the juice, remember to stir-fry with a spatula to prevent it from sticking to the pan and affecting the taste. Try bitter melon. If it tastes bitter, add some sugar to season it. If you like spicy food, you can choose chili to pair it with it.

I have introduced the method of making pork ribs with fermented bean curd and bitter gourd. You may not have mastered it yet, but you must practice more. You can take some time to go to the kitchen and make it.