南乳枝竹炆排骨 Braised Pork Rib with Bean Curd Stick and Fermented Red Bean Curd **字幕 CC Eng. Sub**

🟢材料：
排骨 700 克
枝竹 100 克
南乳 適量
薑、蒜頭 、紅蔥頭 適量
月桂葉 2 片
八角 1 粒
冰糖 2 小粒
糖 1 茶匙
紹興酒 1 茶匙
熱水 適量

🟢做法：
1️⃣ 枝竹浸泡至軟身切段，南乳用糖和紹興酒拌勻備用。
2️⃣ 排骨洗淨，煎至金黃，反轉後下薑、蒜頭、紅蔥頭煎至兩面金黃。
3️⃣ 加入南乳翻炒，再加入月桂葉、八角、冰糖和熱水浸過排骨的高度。小火炆煮 45 分鐘，加入枝竹再炆煮 10 分鐘。

🟢Ingredients:
Pork ribs - 700 g
Dried bean curd sticks - 100 g
Fermented red bean curd (nam yue) - as needed
Ginger, garlic, shallots - as needed
Bay leaves - 2 leaves
Star anise - 1 piece
Rock sugar - 2 small pieces
Sugar - 1 teaspoon
Shaoxing wine - 1 teaspoon
Hot water - as needed

🟢Cooking Directions:
1️⃣ Soak the dried bean curd sticks until softened and cut into sections. Mix the fermented red bean curd with sugar and Shaoxing wine, and set aside.
2️⃣ Wash the pork ribs and pan-fry until golden brown. Flip them over and add ginger, garlic, and shallots, and fry until both sides are golden brown.
3️⃣ Add the fermented red bean curd and stir-fry. Then, add the bay leaves, star anise, rock sugar, and enough hot water to cover the ribs. Braise on low heat for 45 minutes. Add the dried bean curd sticks and continue to braise for another 10 minutes.

📌相關影片Related video：    • 蒸排骨好吃的秘密｜三種清洗排骨方法Secrets to Delicious...  

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