Hello, this is the gentlemen's canteen. Steamed ribs with lobster sauce is a traditional dish in Guangdong, which is often cooked in hotels, restaurants and ordinary families. It is also one of the favorite refreshments when drinking tea in old Guangzhou. This home-cooked dish looks simple, but there are still many tips to make it delicious. Steamed black bean ribs in Cantonese teahouse are tender and boneless, and the meat tastes crisp but not rotten, but it can't be steamed at home. Next, I'll share with you a method of steaming ribs with lobster sauce.

food

Pork ribs, Yongchuan lobster sauce, red pepper, onion, ginger, salt, sugar, raw flour, oil, oyster sauce, cooking wine and clear water.

1. Wash and chop the ribs, add salt, sugar, corn flour, oil, oyster sauce, cooking wine and water, grab them evenly by hand and marinate for about 30 minutes.

2. Chop the lobster sauce, then remove the stalks and seeds from the red pepper, wash and cut into pieces, and cut the ginger and onion into sections.

3. Add lobster sauce, red pepper and minced onion and ginger into the marinated ribs in turn and stir well.

4. Take a deep dish, pour in the stirred black bean ribs, and spread them flat for later use.

5. Pour water into the pot and put it on the steaming plate. After the water boils, put the lobster sauce ribs on the steaming plate, cover the pot and steam for 30 minutes.

6. Take out the steamed lobster sauce ribs and sprinkle with some chopped green onion.

skill

1, Yongchuan Douchi is recommended, because Yongchuan Douchi is Mucor-type Douchi, which is rich in flavor and delicious, and is often used to make Sichuan cuisine, steamed ribs, meat pie or lobster sauce fish.