{"id":9937,"date":"2018-03-16T22:42:41","date_gmt":"2018-03-16T14:42:41","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=9937"},"modified":"2018-03-16T22:58:18","modified_gmt":"2018-03-16T14:58:18","slug":"%e5%ae%b6%e5%b8%b8%e4%be%bf%e9%a5%ad-%ef%bc%8d-%e8%85%90%e4%b9%b3%e6%8e%92%e9%aa%a8-pork-ribs-braised-with-fermented-bean-curd","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=9937","title":{"rendered":"\u5bb6\u5e38\u4fbf\u996d \uff0d \u8150\u4e73\u6392\u9aa8 (Pork Ribs Braised With Fermented Bean Curd)"},"content":{"rendered":"<p style=\"text-align: center;\"><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-9939 aligncenter\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2016\/12\/Fermented-Beancurd-Pork-Ribs-2.jpg\" alt=\"Fermented Beancurd Pork Ribs 2\" width=\"500\" height=\"548\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: center;\"><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-9941 aligncenter\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2016\/12\/Fermented-Beancurd-Pork-Ribs.jpg\" alt=\"Fermented Beancurd Pork Ribs\" width=\"500\" height=\"625\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\">Just a simple recipe and a simple dish to use up the fermented bean curd that&#8217;s been sitting in my cupboard for almost a year, untouched. It&#8217;s really really nice with plain rice &#8211; try it!<\/p>\n<p><!--more--><\/p>\n<p><em><strong>Ingredients<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Olive oil: 1 tbsp<\/li>\n<li style=\"text-align: justify;\">Ginger: 4 slices, bruised with knife<\/li>\n<li style=\"text-align: justify;\">Shaoxing wine: 1 tbsp<\/li>\n<li style=\"text-align: justify;\">Fermented bean curd: 2 cubes + 1 tbsp sauce<\/li>\n<li style=\"text-align: justify;\">Dark soy sauce: 2 tbsp<\/li>\n<li style=\"text-align: justify;\">Fish sauce: 1 tbsp<\/li>\n<li style=\"text-align: justify;\">Sugar: 2 tbsp<\/li>\n<li style=\"text-align: justify;\">Sesame oil: 1 tsp<\/li>\n<li style=\"text-align: justify;\">Prime pork ribs: 1 kg<\/li>\n<li style=\"text-align: justify;\">Spring onion: 2 stalks, cut into thumb lengths + extra for garnish<\/li>\n<\/ul>\n<p><em><strong>Method<\/strong><\/em>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Combine olive oil, ginger, shaoxing wine, fermented bean curd and sauce, dark soy sauce, fish sauce, sugar and sesame oil in a bowl.<\/li>\n<li style=\"text-align: justify;\">Place pork ribs and spring onions into a Ziploc bag. Add sauce into bag and mix well.<\/li>\n<li style=\"text-align: justify;\">Leave in fridge to marinate overnight.<\/li>\n<li style=\"text-align: justify;\">Place ribs &amp; marinade sauce into pressure cooker. Select meat function.<\/li>\n<li style=\"text-align: justify;\">Cook for about 35 min. Release pressure when it is cooked.<\/li>\n<li style=\"text-align: justify;\">Garnish with remaining spring onions. Serve hot with rice.<\/li>\n<\/ol>\n<p style=\"text-align: center;\"><a href=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2016\/12\/Fermented-Beancurd-Pork-Ribs-3.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-9940 aligncenter\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2016\/12\/Fermented-Beancurd-Pork-Ribs-3.jpg\" alt=\"Fermented Beancurd Pork Ribs 3\" width=\"500\" height=\"701\" \/><\/a><\/p>\n<p><em><strong>Disclaimer<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">This recipe was kindly adapted from <em>MaomaoMom Kitchen&#8217;s &#8216;<strong><a title=\"Braised pork ribs in fermented bean curd sauce \u5357\u4e73\u6392\u9aa8\" href=\"http:\/\/maomaomom.com\/braised-pork-ribs-in-fermented-bean-curd-sauce-%E5%8D%97%E4%B9%B3%E6%8E%92%E9%AA%A8\/\" target=\"_blank\" rel=\"noopener\">Braised pork ribs in fermented bean curd sauce \u5357\u4e73\u6392\u9aa8<\/a>&#8216;<\/strong>.\u00a0<\/em>I skipped the first few steps of frying the ribs in a wok first before transferring them into the pressure cooker. It turned out equally delicious and fragrant, with meat that falls off the bones easily and that melts in your mouth!<\/li>\n<\/ul>\n<p><em><strong>Serving<\/strong><\/em>:<br \/>\n4 persons<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=9937\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>Just a simple recipe and a simple dish to use up the fermented bean curd that&#8217;s been sitting in my cupboard for almost a year, untouched. It&#8217;s really really nice with plain rice &#8211; try it!<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[61],"tags":[236,568,567],"class_list":["post-9937","post","type-post","status-publish","format-standard","hentry","category-foodrecipes","tag-braised","tag-fermented-bean-curd","tag-pork-rib"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/9937","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9937"}],"version-history":[{"count":13,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/9937\/revisions"}],"predecessor-version":[{"id":10779,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/9937\/revisions\/10779"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9937"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9937"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9937"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}