Rib. Rib
garlic
Fermented soybean
corn starch
sugar
white pepper
Chinese wolfberry
How to make ribs with black bean sauce?
Choose thin ribs and cut them into cubes. It is best to leave a little fat to avoid the smell of firewood.
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Rinse with cold water for 6-7 times repeatedly, and gently squeeze to remove blood while washing.
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Drain the water and add corn starch and salt as the bottom seasoning.
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Add cold water to drown the ribs and soak for one hour.
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At this time, make garlic oil and soy sauce: mince garlic.
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Deep-fry until golden brown, and remove for later use.
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Wash the douchi with cold water several times to remove the bean skin on the surface, so as not to affect the whiteness of the ribs.
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Soak in warm oil to fry the fragrance and pick it up for use.
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Pork ribs will precipitate a lot of blood after soaking for an hour.
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Rinse repeatedly with cold water to squeeze out water.
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Put it in a bowl, add salt, lobster sauce, garlic oil, sugar, white pepper and a lot of cornflour to taste. Be careful not to add lobster sauce to affect the color of the dish.
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Mix well and marinate for three hours.
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When eating, steam as much as you want, take out some marinated ribs, add a little water starch and mix well for the second time, put on a plate, and then pour a little garlic oil and lobster sauce.
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Put a few pieces of douchi into douchi oil, then turn to low heat and steam in a steamer for about 10 minute. Depending on the amount of ribs, it may take two or three minutes.
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Add the soaked medlar and chopped green onion, which is better with green and red pepper rings.
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The ribs made by this method are tender, smooth, refreshing and full of flavor.
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