Ingredients for two people.

Pork chop 250g

Douchi 10g

condiments

Half a bell pepper

Onion 1 root

Yellow rice wine10ml

Soy sauce10ml

5 grams of sugar

5 grams of starch

A little salt

Appropriate salad oil

2 slices of ginger

Garlic 2 cloves

Step 1

Wash the ribs with clear water, drain the water, chop them into 2cm square pieces with a knife and put them in a large bowl for later use.

Second step

Chop garlic, ginger and onion respectively, and cut persimmon pepper into 3 mm square granules for later use.

Third step

Heat the oil in the wok to 50% heat with medium fire, add minced garlic, Jiang Mo and dried fermented soybean, stir-fry quickly, and serve.

Fourth step

Put the fried materials into a big bowl with ribs, add red bell pepper, yellow wine, white sugar, starch and salt, stir well, and marinate for 15-30 minutes.

Step five

Spread the marinated spareribs flat on the plate, boil the water in the steamer with high fire, put them in the flat plate together with the spareribs, cover the pot and steam for 15 minutes, then sprinkle with chopped green onion after taking them out.

Cooking tips

Steamed ribs are best served in small rows (we like to divide ribs into large rows and small rows here). This part of the bone is soft, waxy and fleshy, and it is easy to taste.

If you have a steamer at home, you can put a small dish of ribs in the steamer and cover it, which will taste better.

You can also blanch the chopped ribs and then marinate them.