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

Name: Fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨
Total time: 2400 s
Yield: 3~4 servings
Cuisine: American
Ingredients: 300 g pork ribs; 20 cm big lotus roots; 100 g wet fried beancurd sheets; 1-2 cubes Red Fermented bean curd; 6 Chinese mushrooms; 1 tsp light soya sauce; 1/2 tsp sugar; 2 tsp cornstarch; 2 tsp Shaohing wine; 1 tsp sesame oil; 2 slice ginger; 2 small cubes of rock sugar; 1 capful of Shaohing wine; 100 ml water

LazyCook_HK @LazyCook_HK

Hong Kong

For people who loves different types of chinese food!

LazyCook_HK @LazyCook_HK

Hong Kong

For people who loves different types of chinese food!

Saved

Ingredients

40mins

3~4 servings

300 gpork ribs
20 cmbig lotus roots
100 gwet fried beancurd sheets
1-2 cubesRed Fermented bean curd
6Chinese mushrooms
ribs seasoning
1 tsplight soya sauce
1/2 tspsugar
2 tspcornstarch
2 tspShaohing wine
1 tspsesame oil
for the pan
2 sliceginger
2small cubes of rock sugar
1capful of Shaohing wine
100 mlwater

Saved

Steps

40mins

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 😀