As a member of the tofu family, fermented bean curd is also a magic seasoning and ingredient in our kitchen, often sparking new flavor inspirations. This time, using it as a braising sauce was a delightful surprise.

🥢 Basic Ingredients

Fresh pork ribs, Fresh tofu, Leshan spicy fermented bean curd, Egg whites, Cilantro, Garlic, Cooking wine

🥢 Simple Steps

1. Chop the ribs into small pieces and coat them lightly with egg white. Set aside.
2. Cut the tofu into cubes about the same size as the rib pieces, coat with egg white, and set aside.
3. Heat oil at medium heat. Pan-fry the coated ribs and tofu separately until the outer layer is golden. Set aside.
4. In a saucer, mash a piece of Leshan spicy fermented bean curd with a little oil into a smooth paste.
5. Heat a bit of oil in the wok. Add the pre-fried ribs (step 3) and stir-fry quickly. Drip in drops of cooking wine.
6. Add the fermented bean curd paste, stir to coat the ribs evenly, then pour in enough water to cover the ribs. Reduce to low fire and let them simmer.
7. Once the ribs are cooked tender (you can test with chopsticks), add the pre-fried tofu (step 3), minced garlic, and chopped cilantro stems. Continue simmering gently.
8. When the broth thickens and the aroma deepens, take out the ribs and tofu to a serving plate. Into the remaining sauce in the wok, drizzle a little olive oil, scatter cilantro leaves, and let it simmer for another minute or two to condense into a rich, glossy braising sauce.
9. Turn off the fire and pour the sauce over the plated ribs and tofu. Serve hot.

Tips

• Using fermented bean curd as the base for the braising sauce gives a richer and deeper flavor than the traditional soy sauce. The ingredients of fermented bean curd include soybeans, water, salt, chili, Sichuan pepper, oil, rice wine, spices, and magnesium chloride.
• The egg-white coating and quick pan-frying prevent the ribs and tofu from breaking apart during long braising, so the final dish has tender springy ribs and tofu with firm outside yet silky inside.