Braised pork ribs with tofu and bean curd sheets

This dish of braised pork ribs with thousand sheets is full of golden thousand sheets wrapped in bright red sauce, soft and tasty, and full of meaty aroma. The pork ribs are stewed until they are soft and the meat falls off the bones when bitten, and the aroma makes people suck their fingers. The thousand sheets are full of gravy and taste better than meat. It makes people want to pick up their chopsticks quickly. Whether it is eaten with rice or steamed buns, I guarantee that you will want to eat more after eating it, and you will not even want to leave any soup. It is definitely a good dish to go with rice!

Ingredients

Ribs (500g)
(200 grams, about 4 sheets. Or you can buy tofu skin directly)
20 peppercorns (10 pieces of blanched pork ribs, 10 pieces of cooked pork ribs)
10g rock sugar
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon dark soy sauce
2 tablespoons of cooking wine (1 tbsp. blanching water, 1 tbsp. boiling ribs)
1 tsp salt
2 bay leaves
1 star anise
2 green onions
2 cloves of garlic
1 small onion
1 chili, adjust according to taste

Steps

Prepare scallion segments, ginger slices, garlic, onion, star anise, bay leaves, peppercorns, chili peppers, etc. (the spiciness can be adjusted as desired).
Chop the ribs into large pieces, wash them and put them in cold water, add ginger slices, peppercorns and cooking wine and blanch them, then remove them, wash them and set aside.
3. Since I couldn't buy tofu knots, I bought Thousand Thousand sheets instead. Each Thousand Thousand sheets is 30cm long. I cut it in half, folded it in half, rolled it up from the top corner, and then tied a knot. If it is "disobedient" and can't be tied firmly, poke it with a toothpick 😀. Of course, you can also buy ready-made tofu knots.
Put a little oil in the pan to grease the pan. Because the ribs will release oil, so don't put too much oil. Add the ribs and stir-fry until both sides are golden brown.
Add garlic, onion and ginger and sauté until fragrant.
Add 10g yellow rock sugar and stir-fry quickly over low heat until the sugar turns brown (it almost got burnt when I was taking the photo).
Add 1 spoon of cooking wine and pour it along the edge of the pot to stimulate the aroma. Then add 1 spoon of light soy sauce, 1 spoon of oyster sauce, 1 spoon of dark soy sauce, and 1 teaspoon of salt and stir well. Add hot water to cover the ingredients and simmer in a pressure cooker. Start counting from the time of exhausting for 8 minutes, and let the air deflate naturally after turning off the heat. If you don't use a pressure cooker, you need to cook for 30-40 minutes.
After the air is naturally exhausted, add the prepared bean curd sheets and simmer over medium heat for about 10 minutes, then turn to high heat and reduce the juice for 5 minutes.