As the saying goes, spare ribs with fermented bean curd, dance after eating, ha ha. This braised spareribs is simple and tastes more fragrant after adding fermented bean curd. For nutrition, I also added some side dishes. At the same time, I used the nutritious and healthy tea seed oil of Dexi brand to fry this dish, which is both greasy and healthy!


400g spare ribs
1 piece of fermented bean curd
A small spoon Fermented bean curd juice
1 tablespoon camellia oil
150g pumpkin
150g Yam
200g cabbage
50g each Onion, ginger and garlic
2 tablespoons soy sauce and oyster sauce each
1 scoop Cooking wine
5-6 crystal sugar


Step 1
Deal with onions, ginger and garlic in advance as shown in the figure.

Step 2
Wash the spareribs and put them into the pot in cold water. Bring to a boil over high heat and turn to low heat for 2 minutes.

Step 3
Remove the ribs and wash them with warm water.

Step 4
Pour an appropriate amount of oil into the pot, add rock sugar and boil over low heat until amber.

Step 5
Stir fry the spare ribs and stick the sugar color evenly.

Step 6
Then add onion, ginger and garlic and stir fry to make it fragrant.

Step 7
Add 1 teaspoon cooking wine, oyster sauce, soy sauce, half a piece of fermented bean curd and half a teaspoon of fermented bean curd milk, stir fry evenly.

Step 8
Pour in the hot water with almost no spare ribs at one time, boil it over high heat, and then turn to medium and low heat for stewing.

Step 9
Prepare side dishes as shown in the figure.

Step 10
When the remaining half of the soup is about half, add all the side dishes and the remaining 1 tablespoon of soy sauce, oyster sauce, half a piece of fermented bean curd and half a tablespoon of fermented bean curd, and stir fry evenly.

Step 11
During this period, open the lid and stir fry twice, about 20 minutes later.

Step 12
Put it out and put it on a plate. Take a taste. It's soft and waxy. Good ecological tea oil, search de Xi tea oil in Jingdong