Stewed ribs with Sufu juice
Published Jul 4, 2022 at 21:26pm ET
- 1 The spare ribs (preferably cut into small pieces by the supermarkets chef) are boiled in boiling water and taken out for reserve.
- 2 Fifty percent of the frying pan is hot. Put the spare ribs to simmer and take out the spare ribs.
- 3 Shallot, ginger and large ingredients are put into a frying pan, followed by putrefied milk, soy sauce, cooking wine, spareribs and boiled water.
- 4 After the fire boils, skim the foam. Turn to a small fire and simmer for more than an hour until the meat is rotten.
- 5 The sauce is collected over high heat and the pot is served.
Sufu juice with 3-4 pieces of sufu, put some water, thinning can be.
Sufu already tastes salty. You can put no salt or a little salt in it.
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