Steps to Prepare Eric Ripert Fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨. One of my favorites. This time, I’m gonna make it a bit tasty. 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 well liked of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨 is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook 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 it.

The ingredients needed to make Fermented beancurd with lotus roots and ribs 南乳蓮藕炆排骨:

1. Take 300 g pork ribs
2. Take 20 cm big lotus roots
3. Make ready 100 g wet fried beancurd sheets
4. Take 1-2 cubes Red Fermented bean curd
5. Get 6 Chinese mushrooms
6. Take ribs seasoning
7. Get 1 tsp light soya sauce
8. Make ready 1/2 tsp sugar
9. Get 2 tsp cornstarch
10. Take 2 tsp Shaohing wine
11. Make ready 1 tsp sesame oil
12. Get for the pan
13. Take 2 slice ginger
14. Make ready 2 small cubes of rock sugar
15. Prepare 1 capful of Shaohing wine
16. Make ready 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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