First release of Braised Pork Ribs with Carrots and Bean Curd Sticks

Name: First release of Braised Pork Ribs with Carrots and Bean Curd Sticks
Yield: 4 servings
Cuisine: Hot Dishes

Blanched pork ribs braise with chewy soy protein sticks and sweet carrot in a cha hou-scented sauce, the porous bean sticks drinking up every drop of glossy, savory gravy over tender meat.

0 minNewEasy Hot Dishes Simmer Savory

Instructions

1
Ingredients: 300g of pork ribs, 2 pieces of dried bean curd sticks, 1 and a half carrots, 10g of ginger, a few cloves of garlic, 20g of Lee Kum Kee Chiu Chow Sauce, 6g of oyster sauce, 3g of dark soy sauce, 10g of cooking wine, 15g of rapeseed oil, a pinch of white pepper powder.
2
Soak the dry bean sticks in advance.
3
Cut the soaked bean curd sticks and the washed carrots into large chunks separately, and set aside.
4
Clean the ribs, put them in a pot and blanch to remove the blood, then take them out and rinse thoroughly.
5
Heat the wok and add oil.
6
Add slices of ginger and cloves of garlic and stir-fry until fragrant.
7
Pour in the spare ribs and stir-fry a few times.
8
Add cooking wine to remove the fishy smell and enhance the aroma.
9
Add Lee Kum Kee Chu Hou Sauce, oyster sauce, dark soy sauce, and white pepper powder, and stir-fry evenly.
10
Add an appropriate amount of boiling water to cover the surface of the ribs, cover with the lid, and bring to a boil over high heat.
11
Add the dried bean curd sticks and simmer over low heat until the ribs are tender.
12
Add the carrots and continue to simmer on low heat for 10 minutes.
13
Open the lid of the pot and let the soup cook down.
14
Transfer to a plate and enjoy.