Cantonese people keep it a secret, so I can't contact my brother. It took me several years to learn how to do it. I just saw your question today, so I will share it with you. I hope my answer is helpful to you, and I hope everyone likes it. I don't want to talk about recipes when I'm ready.
Ingredients: ribs (soy sauce ribs are very important, so you must choose tender ribs. This part of the ribs is the most tender and tastes the best. Garlic, ginger, raw flour, Liuyang River lobster sauce, green pepper and red pepper seasoning: chicken powder, salt, monosodium glutamate, sugar and edible powder.
Specific practice: First of all, the ribs should be processed, and the bought ribs should be chopped into pieces with the same size on the chopping board. First, rub it with a little raw flour and sugar, then wash it with blood under the tap, and finally soak the ribs in cold water for 20 minutes to remove water. (Be sure to control the blood volume of ribs or it will affect the overall taste. ) Add salt, monosodium glutamate, chicken powder, edible powder and sugar to the ribs and marinate them evenly for 20 minutes. Peel and mash garlic, grind it into garlic paste with a knife, and then scald it with hot oil for later use. (A kilo of ribs contains one yuan of salt, one yuan of monosodium glutamate, one yuan of chicken powder, and 1.5 yuan sugar, which is the Hongkong scale of 16. )
Step 2: Put the lobster sauce into the pot, slice the ginger and lobster sauce together, add salad oil to the pot, heat it, pour it into the pot filled with lobster sauce to make it fragrant, add the fried garlic into the ribs, mix well, sprinkle a little lobster sauce, a little lobster sauce particles and a few drops of onion oil on the surface, steam it in a steamer for 6 minutes, and sprinkle green pepper rings on the surface when serving.