1, Steamed ribs with lobster sauce

Steamed pork ribs with black bean sauce is a classic Cantonese dish. It takes half an hour from raw ribs to serving. The fragrance is overflowing, the taste is delicious and the method is simple. I want to share it with you.

Ingredients: ribs, garlic, ginger, onion, lobster sauce, Laoganma, dried starch.

1. Chop the ribs into 4cm pieces, put them in a basin for 2 minutes, and wash the blood.

2. Squeeze out the water from the ribs, and add 1 tablespoon garlic, 1 tablespoon lobster sauce, 2 tablespoons soy sauce, 1 tablespoon cooking wine, 1 tablespoon oyster sauce, half a spoonful of sugar and a proper amount of salt.

3. Add 1 tbsp corn starch and 1 tbsp peanut oil and mix well for later use.

4. Steam in an open pan 12-20 minutes.

2. Steamed pork with flour

For a big family meal, there must be a special appetizing "big meat", and steamed pork is the first choice. Steamed pork belly, crispy and soft, tastes fat but not greasy, which is very enjoyable. I will share it with you.

Required ingredients: pork belly, rice, glutinous rice, sweet potato, ginger, onion, fragrant leaves, pepper and star anise.

1, mince ginger, dice shallots, slice pork belly, add 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 2 tablespoons soy sauce, half a spoonful of spiced powder and a little Jiang Mo 15 minutes.

2. Add glutinous rice, rice, star anise, pepper and fragrant leaves into the pot, stir-fry until brown, remove the spices, and mash the fried glutinous rice and rice in a stone mortar.

3. Soak the rice noodles with proper amount of water, add the marinated pork belly, grab them evenly, peel the sweet potatoes, cut them into hob blocks and spread them at the bottom of the bowl.

4. Pork belly is wrapped in rice noodles in sweet potato slices, steamed in pressure cooker for about 30 minutes, and finally sprinkled with a small amount of chopped green onion.

Step 3 buckle that bowl of crispy meat

Buckle-bowl crispy meat is one of the necessary dishes for banquets in Henan Province. After secondary processing, add a little ginger slices, soy sauce and other condiments, and put them in a steamer for simple steaming. It tastes very satisfying and enjoyable, and one plate is not enough.

Required ingredients: pork belly, eggs, green onions, ginger, sweet potato starch, flour, spiced powder, pepper and star anise.

Slice pork belly, add 1 tbsp allspice powder, 1 tbsp cooking wine, 1 tbsp egg white, 1 tbsp soy sauce, 1 tbsp oyster sauce and appropriate amount of salt, and marinate for 15 minutes.

2. Sweet potato starch and flour are mixed into slurry according to the ratio of 1: 1, and pork belly is hung into thick slurry. Add oil to the pot. When the oil temperature reaches 70%, add pork belly and fry until golden brown.

3. Put the fried crispy meat into a bowl, add shredded onion, ginger slices, pepper and star anise, add half a spoonful of cooking wine, 1 spoonful of soy sauce, 1 spoonful of pepper and appropriate amount of water, cover with plastic wrap and steam in a steamer for about 25 minutes.

4. Buckle the steamed crispy meat on the plate, quickly turn it over, pour the soup into the pot, add 2 tablespoons of water starch for thickening and 1 tablespoon of sesame oil for seasoning, and finally pour it evenly on the crispy meat.