Easiest Way to Prepare Award-winning Fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨

Hey everyone, I hope you're having an amazing day today. Today, we're going to prepare a special dish, How to Prepare Any-night-of-the-week Fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨 is 3~4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨 estimated approx 40mins.

To get started with this particular recipe, we must prepare a few ingredients. You can have Fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨 using 16 ingredients and 6 steps. Here is how you cook that.

For people who loves different types of chinese food!

Ingredients and spices that need to be Get to make Fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨:

1. 300 g pork ribs
2. 20 cm big lotus roots
3. 100 g wet fried beancurd sheets
4. 1-2 cubes Red Fermented bean curd
5. 6 Chinese mushrooms
6. ribs seasoning
7. 1 tsp light soya sauce
8. 1/2 tsp sugar
9. 2 tsp cornstarch
10. 2 tsp Shaohing wine
11. 1 tsp sesame oil
12. for the pan
13. 2 slice ginger
14. 2 small cubes of rock sugar
15. 1 capful of Shaohing wine
16. 100 ml water

Instructions to make to make Fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨

1. Main Ingredients. If u like it less salty use less fermented beancurd.
2. Marinate the ribs with light soya sauce, cornstarch, shaohing wine, sesame oil and sugar and mix well (refer to ingredients for amount) and set aside 30mins. stir the fermented beancurd, peel and cut up the root in pieces, soak the chinese mushrooms for an hour (remove stem) and rinse the beancurd sheets.
3. Medium Heat add oil and ginger in pan and fry for 30 secs. Add in fermented beancurd and cook for another 30 secs until starts to bubble abit. Add in the ribs, and mix well in pan 1 min. Add in mushrooms and lotus roots and mix well for another 2 mins.
4. After mixing well add in a capful of Shaohing wine, 150 ml water and the 2 small rock sugar. Mix well. Change to LOW HEAT, then cover lid and simmer for 30 mins.
5. After 30 mins add in beancurd sheets and mix well and cook for another 10mins. If its too watery just leave a gap to let water evaporates abit.
6. Done! Serve with rice! please note its alittle salty if u like less salty u can try with 1cubes of fermented beancurd ie 2nd picture less redish colour 😀

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