Prepare materials.

2

Chop the ribs into small pieces about 2.5-3.0CM in size (please ask the supermarket meat cabinet to help you), wash them repeatedly under running water until the water is clear, and drain the water for later use; Soak the dried lobster sauce in clear water for later use (don't soak it for a long time, the fragrance will be lost);

three

Put ginger slices into ribs, add salt, sugar, soy sauce, head sauce, cooking wine and starch, mix well and marinate (about half an hour); Chop up the soaked fermented beans a little and put them in a small bowl. Chop garlic cloves into paste and put them in a small bowl. Heat 1 tablespoon oil, pour into a small bowl, and stir-fry lobster sauce and garlic until fragrant.

four

Mix lobster sauce and garlic, and pour into the marinated ribs; Mix ribs and all seasonings evenly for later use;

five

Prepare a steamer, and use Chinese cabbage leaves as an auxiliary base (the auxiliary base is not limited. Personally, I prefer Chinese cabbage leaves to be slightly fragrant after steaming, and potatoes, taro or pumpkins are delicious).

six

The ribs are evenly placed in the steamer, and the ribs are as flat as possible without overlapping, so that the ingredients are evenly heated;

seven

Add water to the steamer, boil it, put it in the steamer, cover it with high fire and steam it (about 10 minute, the diameter of the small steamer is about13.5 cm); );

eight

Wash red bell pepper and shallots, cut into pieces, steam the ribs, sprinkle them on the pot, mix well and serve. I use a steamer at home, of course, ordinary stainless steel bowls or something will do.

nine

Tips: 1, material selection: ribs should be arranged in a straight row (net row), cut into small pieces, about 2.5-3.0CM, which is easy to cook and more delicious; If it is made of big ribs, it is necessary to increase the blanching process of ribs; 2, steaming time: be flexible, each furnace has different firepower, the weight of ingredients is different, and the size of steaming containers is different, so the time consumption will be different. The diameter of the small steamer commonly used in my family is about 13.5CM, and the steaming time is about 10 minute. However, I believe we can find the most suitable cooking time after one or two more attempts.

10

Steamed ribs are fresh and tender: 1. In the choice of ribs, we should choose fat and thin ribs, not all lean meat, otherwise there is no oil in the meat, and the steamed ribs will be more firewood; 2. After all the seasonings are stirred evenly, the last step is to stir evenly with less dry starch to form a thin paste on the surface of the ribs, so that the moisture inside the ribs can be well maintained during steaming, so it will be tender; 3. There is oil in the lobster sauce, and the oil wrapped on the surface of the ribs can also have the effect of starch wrapping. Choose the right ribs and coat them with oil and starch. This sparerib must be tender. Try it if you don't believe me.