Steamed pork ribs with lobster sauce can be said to be a classic dish in Cantonese cuisine, a common thing in Guangdong morning tea and a spicy steamed dish in Cantonese cuisine. Douchi can be said to be a classic condiment in Cantonese cuisine. Many people know that Yongchuan Douchi in Sichuan and Chongqing is good, but I think Yangjiang Douchi in Dongguan is even worse. It is the standard configuration of Cantonese lobster sauce. In addition to steamed pork ribs with black bean sauce, there are many well-known dishes with black bean sauce as the leading seasoning in Cantonese cuisine, such as black bean sauce, dragon eel and fried beef with black bean sauce. Crabs fried in typhoon shelters in Cantonese cuisine taste like noodles without garlic without the help of black bean sauce, with half the flavor missing. Prepare food in advance for steamed pork ribs with lobster sauce: multiple ribs, 1 slice of red pepper, 3 cloves of garlic, a little onion, a proper amount of lobster sauce, a proper amount of soy sauce, a proper amount of oil consumption, a proper amount of starch, a small amount of salt, a small amount of rice wine, a small amount of sugar, a small amount of white pepper and a proper amount of vegetable oil.

Practice: soak the ribs in water for 2 hours, wash them several times in the middle, remove the fishy smell and drain the water. Wash the hob block with red pepper. Stir-fried lamb liver with onion. Wash ginger and fry sheep liver. Fried lamb liver with garlic. Clean up the lobster sauce. Heat oil in a cold pan, stir-fry chopped green onion, ginger foam, garlic paste and water lobster sauce until fragrant, and take out. In a small plate, add light soy sauce, dark soy sauce, oil consumption, sugar, white pepper and rice wine to make a sauce. Add all the prepared items into the ribs and grab them evenly by hand. Add appropriate amount of water starch and grab them evenly. Then seal the basin with plastic wrap, put it in the refrigerator 1 hour, take it out, open the plastic wrap bag and pour a little soy sauce. Here, a little starch. Grab it. Then put the diced pepper into the soft skin, seal it with plastic wrap and poke some small holes.

Drain the water in the stainless steel steamer, steam in the basin for 30 minutes after SAIC, and sprinkle with onions. Steamed pork ribs with black bean sauce is a classic dish in Guangdong Province, belonging to Cantonese cuisine. The delicacy of this rib, coupled with the unique aroma of lobster sauce, blends with each other. Take a bite, the juice overflows in your mouth, and your sense of accomplishment is full! I like this dish very much. I can't get tired of it. Good friends who like the mellow taste of lobster sauce can try it! Chopped lobster sauce100g, Pixian bean paste 20g, garlic10g, bone soup100g, salt 5g, onion10g, and edible oil 50g. The wok is easy to get angry. Add some oil to heat it, then stir-fry minced garlic, stir-fry with bean paste, stir-fry with clear water lobster sauce, put bone soup on fire for five or six minutes, and turn off the heat when the clear water lobster sauce turns into silk.

Clean pork ribs 1000g, chop them up, put them in a pot 10min, fish them up and drain them, then add spice noodles 10g, and stir them evenly. The spice is made of cinnamon 4g, white peony 5g, dried pepper 10g and fennel 6544. Marinate the mixed ribs for an hour. Reheat the lobster sauce in a wok, pour in the marinated ribs, stir well, pour into a basin, put it in the refrigerator, cook for 2 hours, and sprinkle chopped green onion on the pot.