2 sections Wrapped Beancurds
2 teaspoons peppered salt
1/2 teaspoon pepper
1 tablespoon Hua Diao (Shaoxing wine)
1 tablespoon water
1 teaspoon cornflour
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Wash spareribs clean. Add in one teaspoon pepper salt and one teaspoon cornflour for marinade. Marinate the spareribs for half an hour. Cut the wrapped beancurds into long length and thicken sections.
Heat the wok. Pour in dash of oil. Put in dried beancurd. Add in spareribs from another side of the wok.
Turn to medium heat. Shallow-fry the spareribs and dried beancurds until fragrant. Turn it up side down. Shallow-fry the dried beancurd until golden brown. Shallow-fry the spareribs until cooked.
Mix a teaspoon of peppered salt, 1/2 teaspoon of pepper, 1 tablespoon Hua Diao and 1 tablespoon water well. Turn to high heat. Pour in the sauce in the wok slowly. Shallow-fry until the sauce dries up.