I usually need to steam the pork ribs for 15 minutes. I always use a pressure cooker to steam raw pork ribs for 15 minutes. If you like it cooked to a crisp, you can steam it for an hour. If you don't use a pressure cooker, you need to put cold water into the pot. After it boils, take it out and wash it. Heat the hot water in the pot again, put the ribs down, cover the pot and simmer over low heat. Remember to add water appropriately and do not let the water dry out to avoid the need to add water midway.

If you are tired of drinking spareribs soup, steam the spareribs. You can eat two more bowls of rice just by mixing rice with the soup. Steamed pork ribs is a home-cooked dish in life. There are many ways to make it. Now I will teach you a simple and convenient way. The specific method is as follows:

Ingredients: 250 grams of ribs, 3 cloves of garlic, 1 spoon of oyster sauce, 1 spoon Thai chutney, half spoon chicken powder, 1 and a half spoons sugar, 1/3 spoon salt, 1 spoon cooking wine, 2 spoons oil, half spoon soy sauce, 1 spoon cornstarch.

How to make homemade steamed pork ribs in 15 minutes:

1. If you want white and tender pork ribs, you can only soak them, but such pork ribs will have much less meaty flavor. . So if you want to be cleaner, you should wash it twice more and put it in the refrigerator. Wash the ribs, add (raw) oil and chicken essence, and let rest for 5 minutes.

2. Then add all the seasonings, mix well, and place on a plate.

3. Fry until the ribs are slightly browned, then add the shredded ginger and garlic slices that have just been marinated in the ribs and fry them together. After the ginger and garlic are fried and fragrant, add half a bowl of water to the marinade just now, add it to the pot, and turn on high heat to reduce the juice. Boil water and steam for 10 minutes, iron plate for 8 minutes. Before serving, sprinkle some chopped green onion and simmer for 1 minute.

4. This is the finishing touch.

The soy sauce is just for coloring. If you want it to be whiter and tenderer, you can omit the soy sauce and add a little more salt. The longer you marinate it in oil and chicken essence, the more tender it will be. If you only add oil, it can lock in the umami flavor, but it won't be as tender. The cornstarch is used to lock the seasoning on the ribs, and of course it can also make them tender. If the ribs are cut into larger pieces or the dish is thicker, steam for two more minutes to be on the safe side.

According to my above description, if it is steamed in a pressure cooker, then steaming for about 15 minutes is about the same; if it is steamed in an ordinary pot, then it will take at least about 25 minutes. I suggest that you steam the ribs yourself in life. When the time is almost up, insert it with chopsticks until it is completely penetrated or tasted.

Follow this recipe, which is made by my old man. He prefers sour plums and black beans.