Method of steaming spareribs with Cantonese black bean sauce: 1. The materials we need are simple. Chop 500g ribs into small pieces of about 2 cm, chop them with a 1 knife as much as possible, and don't leave bone residue. Rinse the chopped ribs with clear water first, then put them in a big bowl filled with clear water and add a little salt. The purpose of adding salt is to force out the bloody smell in the ribs. Soak in light salt water for about 30 minutes, then pour out the water, then put the ribs under the tap, boil the smallest water for 30 minutes, thoroughly wash the blood and impurities in the ribs, and then put the water on the colander to control the water.
2. Next, 20 grams of douchi should be treated, because douchi is generally fermented in the open air, and there will inevitably be dust and impurities on the surface, so it is necessary to wash it with clear water several times first, and then remove the water. You don't need to refuel when you are out of the pot. After a big fire, turn the heat down. Then pour the douchi into the pot and stir constantly to dry the water in the douchi. Only in this way can the bean flavor of Douchi be completely released, and Douchi can be reserved for later use. The ingredients also need to prepare 10 cloves of garlic and chop them into minced garlic. Blanch half of the dried tangerine peel with water first, then hang the white pulp of the dried tangerine peel with a knife and cut it into pieces, and cut two shallots into chopped green onion.
3. After the ribs are washed, drain the water and control the water. Wrap the ribs with a clean towel or special absorbent paper for the kitchen, and then squeeze out the water from the ribs by hand. After the water in the ribs is squeezed out, add 20 grams of raw flour and mix well, so that all the ribs are covered with a thin layer of raw flour, so that the ribs can be smoother and tender. Stir well, set aside and marinate 10 minute. When pickling ribs, we can mix a sauce and add 10g soy sauce, 20g oyster sauce, 10g cooking wine, 3g sugar, 2g pepper and 10g cornflour to the bowl. Finally, stir thoroughly and evenly.
4. Pour the prepared juice on the ribs evenly, and then stir it thoroughly, so that every rib can absorb the taste of the juice. After stirring well, pour dried tangerine peel, garlic and fried lobster sauce into the ribs in the bowl, then stir well as much as possible, and finally pour in 30 grams of peanut oil and stir well. Stir well and marinate for 30 minutes, so that the ribs have enough time to absorb the aroma of juice, dried tangerine peel, garlic and lobster sauce, and let the steamed ribs fully taste.
5. After the ribs are marinated, stir them, and then lay them flat on the plate. Attention! The ribs must be flat, not stacked together. If stacked together, some ribs can't be cooked thoroughly and can't reach a consistent degree of maturity. You can add more water to the steamer, and steam is enough. After boiling water on high fire, put the spareribs in a steamer, cover them, and steam for about 13- 15 minutes. After steaming, sprinkle with chopped green onion to decorate.
There are many ways to steam spareribs with Cantonese soy sauce, but there is little difference in taste, because all the ingredients they use have one thing in common, that is, tangerine peel and lobster sauce, which is essential for steaming spareribs with Cantonese soy sauce. My method is relatively simple, with less ingredients, which is very suitable for home cooking.