Spicy Beancurb Pork Rib Stew (Chinese Cuisine)

When it comes to using this distinct condiment, fermented red beancurd, it's better to mash it into paste first, then let it be cooked in some heated oil and release the aroma. Both of its taste and aroma would penetrate into the meat after cooking. This spicy beancurb pork rib stew was so wonderfully good to go with steamed rice for dinner.

Ingredients：

• 600gm pork ribs
• 4-5 slices ginger
• 1 spring onion (sectioned)
• 2 star anise
• 1 piece fermented red beancurd (mashed)

Marinade:

• 1 tbsp light soya sauce
• 1 tbsp Shao-xing cooking wine

Seasoning:

• 1½ cups water
• ¾ tbsp sugar
• 1½ teaspoon dark soya sauce
• a pinch pepper

Method:

1. Rinse pork ribs and cut them into chunks, stir in marinade and leave for a while, then fry briefly in hot oil. Put aside.
2. Heat oil to saute ginger, spring onion and mashed fermented red beancurd, put in ribs and splash wine. Saute well and transfer ingredients to an earthen pot.
3. Put seasoning and star anise into ingredients and bring it to boil. Then, simmer with medium-low heat till ingredients are tender and sauce thickens. Serve hot.

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