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

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨 is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨 is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨 using 16 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨:
  1. Make ready pork ribs
  2. Take big lotus roots
  3. Make ready wet fried beancurd sheets
  4. Take Red Fermented bean curd
  5. Make ready Chinese mushrooms
  6. Make ready ribs seasoning
  7. Prepare light soya sauce
  8. Make ready sugar
  9. Make ready cornstarch
  10. Make ready Shaohing wine
  11. Prepare sesame oil
  12. Get for the pan
  13. Prepare ginger
  14. Take small cubes of rock sugar
  15. Get capful of Shaohing wine
  16. Make ready water
Steps 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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