Red Fermented Bean Curd Lotus Root Spareribs 南乳蓮藕炆排骨
南乳蓮藕炆排骨 Red Fermented Bean Curd with Lotus Roots and Pork Ribs is a popular household recipe in Cantonese Hong Kong Chinese cooking. This easy-to-make Instant Pot pressure cooker braises spare ribs in red fermented bean curd (nam yue) in 30-minute bursts with umami taste and different textures. It is like a warm hug as we enter Autumn Equinox and the temperatures dip.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 Lotus Root (approximately 1/2 lbs), sliced or cubed
- 1 lbs Spareribs, cut into smaller pieces
- 2 tbsp Vegetable Oil
- 2 tbsp Red Fermented Bean Curd Paste
- 3 Cloves of Fresh Garlic, minced (optional)
- 1 Inch know of Fresh Ginger, sliced
- 50g Rock Sugar or Brown Sugar
- 1 tsp Chicken Essence Powder
- 1 tsp Corn Starch
- 2 tbsp Drinking Warm Water
- 1 tbsp Shaoxing Wine
- 1 tsp Oyster Sauce
- 2 tsp Dark Soy Sauce
- 1 tsp Light Soy Sauce
- 1 tsp Ground White Pepper
- 5-6 Dried Chinese Mushrooms, resuscitated
- 2-3 Sticks of Dried Tofu Bean Curd
- 1 Slice of Dried Aged Tangerine Peel
- 1/2 C Green Mung Beans
Instructions
- 1
Wash, trim, and dry the fresh spareribs with kitchen paper towels.
- 2
Cut the ribs into smaller pieces, about 2-inch chunks.
- 3
In a small bowl, mix the marinade ingredients together.
- 4
Marinade the ribs and the seasoning mixture in a large bowl for at least 20 minutes.
- 5
Wash and pat dry lotus roots. Cut off both ends of the nodes. Slice lotus roots width-wise or into smaller chunks about 2 inches.
- 6
Add vegetable oil to the Instant Pot and set to "Saute" mode. This would be equivalent to medium high heat on the stovetop.
- 7
Once the oil is hot, add in minced garlic and sliced ginger. Let fragrant for 2-3 minutes.
- 8
Next, brown the spareribs and add the rest of the ingredients, including lotus roots and red fermented tofu paste. Mix well.
- 9
Add a cup of water or chicken stock to deglaze the pan.
- 10
Close the lid, set the pressure cooker to high pressure for 20 minutes, and let it naturally release pressure. If you are in a hurry, you can opt for a quick release.
- 11
After the pressure valve drops, remove the lid.
- 12
Select "Saute" mode to thicken the sauce and add a little cornstarch slurry. Mix well until the sauce reduces to your desired consistency!
- 13
Serve these tender spareribs with soft lotus roots, white jasmine rice garnished with fresh cilantro, and spoonfuls of finely chopped green onions.
- 14
Serve and enjoy!