Braised spareribs with preserved bean curd and chili sauce-You Are Foodie

By Franklin
18

Braised spareribs with preserved bean curd and chili sauce

Novices often worry about how to season. This meat dish doesn't need salt and chicken essence, and doesn't need to worry about how much seasoning to put. It even saves cooking wine. The operation is very simple, but the effect of the finished product is amazing. It is a table meat dish very suitable for novices. Try it quickly!

Main Ingredients

Ribs 2

Auxiliary Ingredients

1 tablespoon =15 ml1 teaspoon =5 ml

Step 1 . Chop the spareribs into one inch sections and wash them.

Step 2 . Boil water in a pot.

Step 3 . Rinse after blanching.

Step 4 . Mash the beancurd with a fork and mix it with garlic sauce.

Step 5 . Scallion, ginger, garlic and millet pepper are ready.

Step 6 . Heat a wok with a little oil until 70% hot, then fry the ribs. The novice operator should be careful of the oil splashing out. It is better to "slip" the ribs down along the side of the pot.

Step 7 . Burst for about 2-3 minutes, and the surface of the ribs is slightly burnt.

Step 8 . Add beancurd and garlic sauce, stir well.

Step 9 . Add the ingredients in Figure 5 and stir up the fragrance. If the fire is too big, the operator will turn down the fire in a hurry.

Step 10 . Add water to cover the ribs. Bring the fire to a boil and turn it into a medium fire for 20-40 minutes. Determine the degree of ripeness according to personal preference.

Step 11 . After 20 minutes, the juice will be collected by fire.

Step 12 . Collect until the soup is thick.

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