Sufu Pork Ribs

Name: Sufu Pork Ribs
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Ribs; Some shallot; Some ginger; Some Red fermented bean curd; Some Braised Soy Sauce; Some star anise; Some sesame oil; Some Sugar; Some Cooking Wine

by A Apple Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

This is a dish I taught her to cook the night before my mother-in-law’s birthday a few weeks ago. My mother-in-law was planning to make sweet and sour pork ribs. After listening to me, she changed her mind and immediately sent her father-in-law to go downstairs to the supermarket to buy red fermented bean curd. My mother-in-law and daughter-in-law were in a hurry while blowing electric fans in the kitchen. Chat, alas, you have to pay if you want to be delicious. Although you have to eat more light ingredients in summer, it doesn’t seem to work for a meatless, unpleasant person like me, wow haha"

Ingredients

500g Ribs
Some Shallot

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Some Ginger

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Some Red Fermented Bean Curd
Some Braised Soy Sauce
Some Star Anise
Some Sesame Oil

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Some Sugar

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Some Cooking Wine

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Sufu Pork Ribs

1. The ribs are ready to be cut into sections.

2. Soak thoroughly with water.

3. In a pot under cold water, add ginger slices and cooking wine and blanch until the meat turns white.

4. Remove the blanched ribs and rinse them.

5. Slice green onion and ginger and prepare star anise.

6. Add a little fermented bean curd and crush it with a spoon for later use.

7. Put an appropriate amount of oil in the pan, add the green onion and ginger until fragrant, add the ribs and stir fry.

8. Add appropriate amount of water, star anise, and a little sugar.

9. Add the prepared red fermented bean curd juice and braised soy sauce to a boil. Turn to medium and low heat for ten minutes and simmer.

10. Until the soup is almost exhausted.

11. Add a little sesame oil and turn off the heat.

12. Serve on a plate.

Tips:
1. This dish contains salt in fermented bean curd juice and braised soy sauce, so there is no need to add salt. If you don't know how to master it, you can taste the taste during the stewing process, and add an appropriate amount according to experience.

2. The ribs are best to use small ribs, which are easy to cook and taste.