This is a improved version of what I last did in 2008! Ingredients are the same except I've added more wine for this time round. This dish is great for mother after birth! So when my hubby saw me simmering the pot of ribs this morning, he suggested to give it to his best friend whom his wife is still under confinement! Off it goes a pot of flavourful fermented rice residue pork ribs :) Hopefully the mother will enjoy this dish! :D
line spring onion on the base of a pot, place in pork ribs
add in water & wine just enough to submerge the meat
This is a lovely bottle of Chinese Wine called '汾酒', a gift from my hubby' client when he went on business trip few weeks ago! It is a pure white distilled hard liquor with alcohol content of 53%!! Smell it also can get drunk hahahaha....No we do not intend to consume this directly >.< so my hubby has passed this to me for use in cooking instead!!
lovely cravings on the bottle...
- 500gm prime ribs, 软骨
- 5 tbsp fermented rice residue，红糟
- 2 tbsp sugar
- 2 tbsp light soy sauce
- 200ml water
- 500ml fermented rice wine, 红糟酒
- 3 stalks spring onion, section
- 2 tsp 汾酒, optional
- Place sectioned spring onion on base of a pot. Add in pork ribs in a single layer.
- Add in water and fermented rice wine and bring to boil. Cover and lower heat, simmer for 20mins.
- Add in fermented rice residue, sugar & soy sauce and stir to blend. Cover and simmer for another 40mins until pork is tender and gravy reduce.
- Add in 汾酒 and simmer for another 1 min. Turn off heat.
- Scoop pork ribs onto a serving plate, remove spring onions and drizzle gravy over the dish. Serve.
First of all, your blog is one of my faves! Gives me ideas on what to cook hehe...thanks! For this dish, may i know where the fermented rice wine & residue can be purchased? You used both prime ribs and soft bones?
TIA for your kind reply, looking forward :)
Hi Susan, tks for ur compliment :) the wine is homemade not available in market. You can replace with good quality Hua Tiao, but the rice residue available in NTuc but take note that one is already seasoned, so adjust the seasoning accordingly.
Peng, I like this dish. It looks so delicious! But I won't be able to get the fermented rice residue. Can I leave it out? That wine, the bottle very cantik hor?
Phong Hong...cannot wor, the residue is the most important ingredient of this dish to bring out the flavours :)
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