The Cantonese pronunciation of Spare Ribs in Black Bean Sauce is: si6 zap1 paai4 gwat1.

Spare Ribs in Black Bean Sauce is a special home-cooked dish in Guangdong, and once you've been to Guangdong, you'll find that it's a dish that's found in all the major restaurants, teahouses, and tea restaurants, including the Cantonese people who make it themselves at home.

But many people after learning this dish, always feel not outside the restaurant to do so tender, in fact, the reason is that when doing the ribs steamed for too long, resulting in ribs in the meat juice discharge, then the meat will become old, the taste will certainly become bad. So that when steaming ribs, I recommend that you do not blanch, the maximum time control within 15 minutes.

A, black bean sauce ribs practice

Bought from the market fresh ribs blood will be more, so you need to soak with water rinse for 20 minutes, blood would have brought a fishy odor, so it is necessary to remove as much as possible.

Then drain the water and put a little salt and cornstarch to marinate for 5 minutes, put the seasoning needed to make black bean sauce pork ribs into the ribs for thorough mixing, then mix and marinate for 10 minutes. Finally, prepare a steamer and bring the water to a boil over high heat. Steam the marinated ribs for 12 to 15 minutes.

Two, the production of black bean sauce ribs of attention

Many people buy fresh ribs, will choose to blanch the ribs, do black bean sauce ribs must be avoided, because once the blanching of this step, the meat of the water will be lost, which will lead to the meat will be old, then black bean sauce ribs can not be done so tasty.

Secondly, during the salt and cornstarch marinating process, don't put too much salt, because the seasonings that follow are salty, and if you put too much salt in the beginning, the ribs will be made salty. Finally, when steaming the ribs, always keep the water rolling on a high flame, and remember that the time for steaming the ribs should not exceed 15 minutes. Once the time is exceeded, the ribs will discharge the meat juice, and the meat will become old and won't be delicious.