How to Cook Appetizing 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. Braised Pork Belly with Lotus Root in Fermented Red Bean Curd Sauce 南乳蓮藕片炒五花腩. O.醬炒蘿蔔糕 Stir-fried turnip cakes in X. O. chili sauce 法國鵝肝荔芋角 Crispy taro puff with diced chicken and foie gras 家鄉蓮藕餅 Pan-fried minced lotus root cake with pork 自選. 南乳蓮藕炆豬手 Braised Pork Knuckle with Red Fermented Bean Curd and Lotus Root . 南乳蓮藕炆豬手 Braised Pork Knuckle with Red Fermented Bean Curd and Lotus Root. .

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

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

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

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 😀.