Steamed ribs with bean paste: First, prepare the ribs and clean them. It is best to soak the ribs in cold water for about 15 minutes, which will help to clean the blood and impurities in the ribs, then rinse them with cold water for two or three times, and blanch the cleaned ribs with hot water for about 15 minutes.

Then steam the ribs in a steamer for about 15 minutes to make the ribs softer. Before the ribs are steamed, they can be marinated in cooking wine 15 minutes before cooking. This can help the ribs taste soft and tender. Stir-fry the oil in the odd pot with onion, ginger and garlic, then stir-fry it with bean paste, stir it evenly, add appropriate amount of water starch to thicken the soup, so that the soup will be sticky, then wrap the steamed ribs with bean paste and put them on a plate to continue steaming 15 minutes to 20 minutes. Fried bean paste wrapped in steamed semi-cooked ribs can help the penetration of bean paste and the taste of ribs.

Then steam in the pot for about 15 minutes to 45 minutes. Steamed ribs with watercress are very rich in nutritional value. The ribs contain collagen and protein fat, which can supplement the nutrition needed by the body and promote bone growth. However, because the collagen in ribs can help the body digest and absorb, it must be eaten in moderation. If you eat too much, it is easy to cause fat accumulation. Therefore, when eating douban ribs, you must use it in moderation to prevent excessive intake from causing intestinal burden. Moreover, eating too much bean paste and salt will easily lead to the burden on the liver, so you must eat it in moderation, and don't drink too much to cause abdominal distension in the intestine or liver.