Braised Pork Ribs with Southern Milk and Peanuts

Name: Braised Pork Ribs with Southern Milk and Peanuts
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 350g Pork chop; 200g Peanuts (fried); 3 slices ginger; 6 cloves garlic; 2s Chives; 1 piece Fermented bean curd (red); 2 tablespoons Fermented bean curd juice; 1 tablespoon Spare Ribs Sauce; 1 tablespoon Sugar

by Pyrotechnic room

4.8 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

There are many ways to cook pork ribs, such as steaming, stewing, grilling, frying...Almost everything is delicious, and it is the favorite of those who do not like meat. Today, a small peanut rib is cooked with southern milk. The taste is mellow, fragrant and not greasy. It is a popular heavy-flavored food in winter.

Ingredients

350g Pork Chop
200g Peanuts (fried)
3 slices Ginger
6 cloves Garlic
2s Chives
1 piece Fermented Bean Curd (red)
2 tablespoons Fermented Bean Curd Juice
1 tablespoon Spare Ribs Sauce
1 tablespoon Sugar

Braised Pork Ribs with Southern Milk and Peanuts

1. Soak the peanuts with twice as much water in advance until they are soft, and pick and wash them

2. Slice the ginger, peel the garlic into garlic, and tie the chives into knots for later use

Braised Pork Ribs with Southern Milk and Peanuts recipe

3. Crush the red lees fermented bean curd, add rice wine, fermented bean curd juice, and pork ribs sauce and mix well to form southern milk

4. After washing the ribs, soak them in clean water for 20 minutes to fully soak the blood inside, then pour out the soaking water, and then rinse the ribs several times and drain them.

5. Pour oil in the wok to heat up, add garlic, ginger, and green onions until fragrant, pour in the ribs and stir-fry until slightly browned

6. Pour in the prepared southern milk sauce and sugar to stir fry the ribs for color

7. Add boiling water (same as the ingredients) and soaked peanuts, boil over high heat, cover and simmer for about 40-50 minutes on low heat until the ribs and peanuts are soft, and finally thicken the soup over high heat.