南乳枝竹炆排骨 Braised Pork Ribs and Bean Curd Sticks in Fermented Red Bean Curd Sauce (有字幕 With Subtitles)

排骨700克，枝竹 100克，南乳、薑、蒜頭、紅蔥頭適量。
枝竹浸泡至軟身切段備用。南乳用1茶匙糖和1茶匙紹興酒拌勻備用。排骨洗淨，煎至金黃反轉，下薑、蒜頭、紅蔥頭，煎至兩面金黃下南乳翻炒，加入2片月桂葉、1粒八角、2小粒冰糖，加熱水浸過排骨面小火炆45分鐘，加入枝竹炆10分鐘。
**教你三種清洗排骨方法** https://www.youtube.com/watch?v=OavSzLpyxus

Ingredients:
Pork ribs 700 grams
Dried bean curd sticks 100 grams
Fermented red bean curd 、ginger 、 garlic、 shallot moderate amount.
Steps:
Soak dried bean curd sticks to soft and cut into parts. Mash fermented red bean curds and stir well with 1 tsp of sugar and 1 tsp of Shaoxing wine to form fermented red bean curd sauce. Wash and drain the pork ribs, Fry the pork ribs to golden colour on one side and flip, Add in ginger slices, garlic cloves and shallot, Fry the pork ribs to golden colour on both sides, Add in fermented red bean curd sauce to sauté, Add in 2 bay leaves, 1star anise, 2 small pieces of rock sugar, Pour in hot water to cover the stuff, Braise for 45 minutes at low heat, Add in cut bean curd sticks and continue to braise for 10 minutes.
**3 Ways of Washing Pork Ribs** https://www.youtube.com/watch?v=OavSzLpyxus

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