Name: Red Fermented Bean Curd Lotus Root Spareribs 南乳蓮藕炆排骨
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 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

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

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5 from 4 reviews

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.

Author: Nancy
Prep Time: 10
Cook Time: 30
Total Time: 40 minutes
Yield: 4 persons 1x
Category: Main Dishes
Method: Instant Pot, Pressure Cooking
Cuisine: Chinese

Ingredients

Scale

Braised Lotus Root With Spareribs

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

Corn Starch Slurry

1 tsp Corn Starch
2 tbsp Drinking Warm Water

Marinade Seasoning

Optional Ingredients

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

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Instructions

Wash, trim, and dry the fresh spareribs with kitchen paper towels.
Cut the ribs into smaller pieces, about 2-inch chunks.
In a small bowl, mix the marinade ingredients together.
Marinade the ribs and the seasoning mixture in a large bowl for at least 20 minutes.
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.
Add vegetable oil to the Instant Pot and set to "Saute" mode. This would be equivalent to medium high heat on the stovetop.
Once the oil is hot, add in minced garlic and sliced ginger. Let fragrant for 2-3 minutes.
Next, brown the spareribs and add the rest of the ingredients, including lotus roots and red fermented tofu paste. Mix well.
Add a cup of water or chicken stock to deglaze the pan.
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.
After the pressure valve drops, remove the lid.
Select "Saute" mode to thicken the sauce and add a little cornstarch slurry. Mix well until the sauce reduces to your desired consistency!
Serve these tender spareribs with soft lotus roots, white jasmine rice garnished with fresh cilantro, and spoonfuls of finely chopped green onions.
Serve and enjoy!

Equipment

Instant Pot glass lid

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Xinhui Dried Tangerine Peel 50g Ten Years Old Dried Tangerine Peel

Tangerine Peels 陳皮

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Notes

You can store Red Fermented Bean Curd With Lotus Roots and Spareribs in the refrigerator in an airtight container for up to 3 days.
Double batch this recipe with the lean meat, marinade, and lotus roots into vacuum-sealed bags and place them into the freezer.
Sous-vided safe vacuum-sealed bags filled with marinated lotus roots can be defrosted to be steamed or directly cooked in the sous vide machine.