Time: 40 minutes.
In general, most Chinese food associated to the fermented beancurb (南乳/腐乳) have a higher value – which is also probably why we only see them in the restaurant. People in China occasionally just eat fermented beancurb with white rice. However, there are still many others that find it too pungent to eat them raw (me too!).
Today, I am going to introduce a recipe suitable for any common household using our favourite poultry – the spare ribs. The characteristics of this wonderful dish is pork ribs which are soft and tender, which a thick, but light beancurb sauce topped over them. This dish is a simplified version of the ones we had in restaurants but you can trust me that it taste exactly like those in the restaurants!
- 500 g spare ribs, chopped into bite-sized chunks
- 2 spring onions, chopped into 2 cm length
- 2 pieces fermented beancurb (南乳/腐乳)
- 2 tbs fermented beancurb sauce
- 5 g of rock sugar
- 2 tbs soy sauce
- 2 ginger slices
- 2 cloves garlic
- Salt & pepper
- 200 ml water
1. Chop and slice the ribs, ginger, spring onions and garlic. Season the ribs with some salt and pepper.
2. Lightly fry the ribs till brown on each sides. You do not need oil in this step since ribs release oil naturally. Put aside for now.
3. Mix the fermented beancurb and soy sauce well. Stir-fry the spring onions, ginger and garlic for about a minute. Pour in the 200 ml water, rock sugar and the sauce mixture. Bring it to a boil.
4. Add in the fried ribs and bring it to a boil again. Turn down to medium heat and cooked for 20-25 minutes. Highly recommend to use a claypot.
5. Finally remove the lid, turn back up to high heat to evaporate the remaining sauce. Carefully scoop them out and place onto a plate. Dinner is serve!
What do you think of our recipe? Comment below and share them with us!