Chinese Ribs with Fermented Red Bean curd
南乳焖斋

2 pounds pork ribs(either baby back pork ribs cut in half or country ribs cut into 1- to 2-inch nuggets)
1/2 tsp ground white pepper
1 large piece red fermented bean curd (about 1 tbsp, along with 1 tsp of the sauce from the jar)
1/2 tsp freshly minced garlic
1/2 tsp freshly minced onion
1 tsp sesame oil
1 tsp five spice powder
2 tablespoons Shao Hsing wine
1 tablespoon soy sauce
1 tablespoon maple syrup (can substitute honey or 2 tsp sugar)
1/2 tsp baking soda
1/4 cup corn flour
3 cups oil

Place your pork rib pieces into a large bowl. Add the red fermented bean curd, white pepper, sesame oil, five spice powder, Shaoxing wine, soy sauce, maple syrup, garlic, onion and baking soda—everything except the corn flour and frying oil.
Using your hands, work the mixture into the pork ribs until they are well coated. Marinate anywhere from 2 hours to overnight.
If you refrigerate the pork ribs overnight, let them come up to room temperature before cooking. When you’re ready to fry, pour 3 or more cups of oil into a small to medium pot—enough so you have 2-3 inches of oil. Heat your frying oil.
When the marinated ribs are at room temperature and while your oil is heating, toss the ribs once more to redistribute the marinade, as there may be liquid that has pooled. Make sure everything is well-combined. Next, add the cornstarch to the ribs and mix until a paste forms that evenly coats the ribs.
When the oil reaches frying temperature—either via your thermometer, or when a rib dipped in the oil sizzles strongly—deep fry the pork ribs in small batches, about 4-6 pieces at a time. Use a slotted spoon to separate them as soon as you place them in the oil to avoid sticking and ensure even cooking.
Turn up the heat once you drop in the ribs, as the oil will cool. As you fry, continue to adjust the heat lower or higher as needed to maintain temperature. The pork ribs should fry fairly quickly, about 5-7 minutes
When they’re cooked, they’ll be a light maroon color and should be crisp all around. Transfer to a paper towel using a slotted spoon. When all the ribs are fried, serve!

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金飞人玉米粉
Flying Man Corn Flour

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胡振興白麻油
Oh Chin Heng White Sesame Oil

300G

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新国大白米酒
Sin Guo White Rice Wine

640ML

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金飞人玉米粉
Flying Man Corn Flour

400G

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胡振興白麻油
Oh Chin Heng White Sesame Oil

300G

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$4.30

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新国大白米酒
Sin Guo White Rice Wine

640ML

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橄榄菜蒸鱼

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南乳焖斋