Steamed pork ribs with black tea sauce is a must-try snack when you go to a tea house. My husband and children love it very much, and we order two of them every time. Steamed pork ribs with black bean sauce is also one of the most popular tea snacks in Cantonese teahouses. The dish made in the restaurant is white and pink, smooth and tender, and the meat is crispy but not rotten when you bite it. I have tried it several times but can't figure it out, and I can't make it taste like the restaurant. Once I went to an aunt's house for dinner. The steamed pork ribs she made were almost the same as those in the restaurant. After careful consultation, I found out that the ribs are tender and crispy. One tip is to marinate the ribs in sugar for a few hours. In addition to enhancing the freshness, sugar also has the function of making the ribs crispy.

By Xinyu Feifei Douguo Food Officially Certified Expert Ingredients: Spare Ribs 500g Lipu Taro One piece of ginger 5 slices of garlic 4 grains Rice wine 15ml oil 15ml cooking wine 15ml pepper 2g appropriate amount of starch Recipe steps

< p>1. Soak the ribs in water for half an hour to remove blood stains, and add cooking wine to remove the smell while soaking

2. Slice the ginger, flatten the tempeh with the back of a knife, and mince the garlic.

3. Drain the pork ribs or dry them with kitchen paper.

4. Place the ribs in a basin and pour in a spoonful of sugar. Pour in a spoonful of oil. Add ginger slices.

5. Stir evenly, cover with plastic wrap and marinate in the refrigerator for 3-4 hours.

6. Cut taro into small pieces.

7. Take out the marinated ribs from the refrigerator and add rice wine, black bean paste, minced garlic, salt and pepper. Stir well and marinate for 15 minutes.

8. Add a thick layer of starch to the marinated pork ribs and stir evenly.

9. Place a layer of taro on the bottom of the plate, and place the ribs on the taro. After the water boils, steam in a steamer over medium heat for 20 minutes. Tips

1. Adding sugar can make the pork ribs crispy. If you don’t like it, don’t add it. 2. Add rice wine to make the ribs fall off the bones easily and make it more convenient to eat. If you don’t have rice wine, you can use rice wine instead. 3. Just flatten the tempeh. If chopped, it will affect the color of the finished ribs. 4. Adding oil and starch can lock the gravy and avoid loss after steaming. 5. Cantonese people have a lighter taste. If you like something a little more fragrant, you can stir-fry the black bean paste and chopped garlic until fragrant and then mix them together. When cooking at home, it depends on your preference. Even if you don’t like white food, there’s nothing wrong with adding light soy sauce. of. 6. You can only eat and cook now, and don’t do too much at one time. 7. Don’t choose small taro for the bottom taro, as it contains too much water. Choose this big noodle. In addition to taro, potatoes and yam roots can also be used instead.