[Ingredients] - 400g back ribs
- 4 ginger slices
- 4 cloves of garlic, peeled and smashed
- 5pcs dried beancurd skin, soaked and cut into smaller pieces
- 1 cup black fungus, soaked and cut into smaller pieces
- 800-1000ml water
[Marinade] - 1 fermented beancurd
- 1tsp sugar
- 1 egg yolk
- 1tsp shaoxing wine
- 1tbsp cornstarch
[Seasoning] - 1tbsp oyster sauce
- 1tbsp light soy sauce
- 1tsp sugar
- 1 fermented beancurd
- Pepper
[Steps] 1. Marinate ribs with marinade ingredient. Let sit for 2hrs.
2. In a pot, add in 1/2 cup cooking oil and pan-fry ribs till golden brown - need not cook thru.
3. Remove pork and excess oil. Add in ginger and garlic, and cook over medium-low heat till fragrant.
4. Add in ribs, beancurd skin, water and black fungus, followed by seasoning ingredients. Mix well and let simmer for 30-35mins over low heat, till liquid has reduced and ribs are tender.
Adapted from @honeybeesweets.sg
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