材料:
金沙骨1磅
南乳1/2磚
洋葱半個
薑2片
葱2條
蒜頭2粒
芝麻1湯匙
冰糖1粒
紹酒2湯匙
水200毫升
生抽1湯匙
老抽1茶匙
做法：
1.
洋葱切絲，蒜頭壓扁，薑切片，葱切小段。南乳加紹酒壓爛。
2.
金沙骨汆水，盛起。燒熱油，煎金沙骨，反轉煎至兩面金黃，盛起。
3.
爆香薑、葱和蒜，爆洋葱，加入金沙骨，下南乳醬汁炒勻，加水和冰糖，再加生抽、老抽和紹酒少許，蓋上收中細火燜45分鐘。埋粟粉芡水收汁，撒上芝麻。

Brasied Pork spare ribs with fermented red beancurd
Ingredients:
Pork spare ribs 1Lbs
Fermented red beancurd ½ pc
Onion ½ pc
Ginger 2 slices
Green onion 2 pcs
Garlic 2 cloves
Sesame 1 Tablespoon
Rock sugar 1 pc
Shao Xing wine 2 Tablespoons
Water 200ml
Soy sauce 1 Tablespoon
Dark soy sauce 1 teaspoon
Steps:
1.
Cut onion in strips. Press garlic. Cut ginger in slice. Cut green onion in small pieces. Mix fermented red beancurd with Shao Xing wine.
2.
Cook spare ribs in boiling water. Pick them up. Heat the oil, pan fry spare ribs. Turn another side and cook until brown. Pick them up.
3.
Pan fry ginger, green onion and garlic, then put in onion and spare ribs. Put in fermented red beancurd sauce and stir fry.
4.
Put in 200ml of water, then put in rock sugar, soy sauce, dark soy sauce and a little Shao Xing wine. Cover the lid and cook in mid-low heat in 45 mins. Thicken the sauce with corn starch water. Put in sesame.