Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨 is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨 is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have 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. Prepare 300 g pork ribs
2. Get 20 cm big lotus roots
3. Prepare 100 g wet fried beancurd sheets
4. Prepare 1-2 cubes Red Fermented bean curd
5. Take 6 Chinese mushrooms
6. Get ribs seasoning
7. Prepare 1 tsp light soya sauce
8. Take 1/2 tsp sugar
9. Make ready 2 tsp cornstarch
10. Take 2 tsp Shaohing wine
11. Take 1 tsp sesame oil
12. Make ready for the pan
13. Make ready 2 slice ginger
14. Take 2 small cubes of rock sugar
15. Take 1 capful of Shaohing wine
16. Prepare 100 ml 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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