Northeastern practice of pork ribs stewed with bean curd is as follows:

Materials/tools: 500 grams of pork ribs, an appropriate amount of bean curd, 1 potato, 5-6 pieces of rock sugar, 4 cloves of garlic, an appropriate amount of cooking wine, 2 dried chili peppers, 2 tablespoons of soybean paste, anise 1, a little dark soy sauce, 2 tablespoons of Yipinshuanyuan soy sauce, cilantro, green onion.

1, ignite the fire to start the pan, add the appropriate amount of oil in the pan, then add the rock sugar, low heat and slowly stir fry the sugar color.

2, the drained water ribs into the pot, stir fry until evenly coated with a layer of sugar color, and then into the appropriate amount of cooking wine, dried chili peppers and garlic cloves (if you can eat spicy, you can dry chili peppers cut into shreds and then into the), stir frying until out of the garlic garlic out of the garlic flavor.

3, then add the bean paste, a little soy sauce, 2 tablespoons of soy sauce, stir fry evenly.

4, add boiling water, the amount of water to be no more than the ribs, high heat to boil and then turn to medium-low heat and slowly simmer, you can also transfer the ribs in the frying pan to the pressure cooker to simmer for 20 minutes or so, with a cast-iron pot to simmer the ribs than with the pressure cooker simmering in the texture of the firmer, but the relative simmering time is also a little longer, about 40 minutes or so, with chopsticks can be penetrated to the ribs can be.

5, the ribs stewed until the chopsticks can be pierced and then put the beans and potatoes, continue to stew until the beans become soft, about 10 ~ 15 minutes.

6, soy sauce flavorful ribs stewed bean curd is ready, out of the pot before sprinkling the appropriate amount of cilantro section or chopped green onions on it.