Braised pork ribs with black bean sauce is a special home-cooked dish in Guangdong. Once you have been to Guangdong, you will find that this dish will appear in major restaurants, teahouses and tea restaurants, including Cantonese who often cook this dish at home. However, after learning this dish, many people always feel that it is not as smooth as that cooked in restaurants outside. In fact, the reason is that the ribs are steamed for too long, which leads to the discharge of gravy inside the ribs, so the meat will get old and the taste will definitely go bad. Therefore, when steaming ribs, Bian Xiao suggested not to blanch, and the longest time should be controlled within 15 minutes.

First, the practice of soy sauce ribs

Fresh ribs bought from the market will have a lot of blood and need to be soaked for 20 minutes. Blood will smell, so try to get rid of it. Then drain the water, marinate with a little salt and corn starch for 5 minutes, put the seasoning needed for making lobster sauce ribs into the ribs, fully stir, and then mix and marinate 10 minute. Finally, prepare a steamer, boil water over high fire, and steam the marinated ribs in the steamer for 12~ 15 minutes.

Second, matters needing attention in making lobster sauce ribs

Many people will choose to blanch after buying fresh ribs. This step must be avoided when making soy sauce spareribs, because once the blanching step is carried out, the water in the meat will be lost, the meat will get old and the soy sauce spareribs will not be so delicious. Secondly, don't put too much salt in the pickling process of salt and raw flour, because the seasoning behind is salty. If you put too much salt in the beginning, the ribs will be salty. Finally, when steaming ribs, be sure to boil water over a large fire, and remember that the time for steaming ribs should not exceed 15 minutes. When time passes, the ribs will discharge gravy, and the meat will not taste good when it is old.

Braised pork ribs is a dish worth trying and learning. It is not only fresh and tender, but also easy to make. Bian Xiao believes that everyone can study and then cook for the favorite people in the family.