Tempeh Spare Ribs
1.
Wash the ribs and drain the water. Ginger, chili, garlic cloves, and tempeh are set aside. It is best to blanch the ribs once to remove blood foam. After blanching the water, reheat the pan, add the ribs and stir fry, stir-fry until half cooked before oiling, and then add the tempeh.
2.
The hot oil will fry the ribs fragrant and discolor, and the tempeh is also flavored.
3.
This can be prepared in advance, or it can be done simultaneously when the ribs are stir-fried. 3 tablespoons of light soy sauce, a few drops of soy sauce, 2 tablespoons of cooking wine.
4.
If you buy a large steak, the ribs will gradually become oily and will not dry the pan; if the pan is dry and the ribs are of lean meat, you can add 1/3 bowl of water and braise appropriately. Of course, it is the oily flavor of the big steak, and the meat is fat and tender.
5.
When the ribs are half cooked, add ginger pepper and stir fry. If the taste of the sauce is too weak, add salt in an appropriate amount.
Tips:
If you are buying spare ribs from a fresh store that has been acid-expelled, you don't need to blanch them, and the meat is fresh and tender. If the ribs are bought at a meat stall, it is recommended to blanch the ribs for a longer period of time to prevent the ribs from being fried. The best is the large steak, which is filled with fat, which will be rich in fat when fried and has a better taste.
