Preparation in advance of the marinade in the case of all the auxiliary materials added, and finally add raw flour, can make the ribs tender. Preparation materials: spare ribs; salt; soy sauce; rice wine; braised soy sauce; white pepper; pepper; sugar; ginger slices; sweet potato starch (cornstarch). Chop the ribs into small pieces and soak them in cold water for thirty minutes to soak up the bleeding water. Ribs fish up and twist the water, with rice wine 10ml, soy sauce 15ml, pepper and white pepper, a small amount of sugar, salt 3 grams, soy sauce 5m1 slightly coloring, and then pour ginger slices stirred evenly marinated for thirty minutes; take a spoonful of sweet potato starch, (about 15 grams of the top and bottom) with the same amount of water is the sweet potato vermicelli diluted liquid sweet potato vermicelli diluted liquid groundnut vermicelli paste poured into the ribs and mix well; stainless steel steamer pot put water Steamed pork ribs is one of the steamed dishes, and Xiantao City, Hubei Province, is known as China's "steamed vegetable paradise", there is "no vegetables do not steam" custom, and as a chef in Hubei Province, I steamed pork ribs or have some experience to share. Steamed pork ribs is one of the commonly made steamed dishes at home, its texture is tender, delicious, soft taste into the flavor, aroma, is a nutritious and delicious, very popular specialties. Steamed pork ribs and steamed pork ribs, all commonly done at home, easy and delicious snacks, but steamed pork ribs relative to the sex of steamed pork ribs, the early solution to be more critical.

Because of the steamed pork ribs with bones, pork lean meat is more, we all know, pork lean meat steamed out very easy to bite not rotten astringent, steamed pork ribs can be dealt with by picking more with superfluous meat, so, how to solve the steamed pork ribs? Prepare in advance ribs 1Kg with warm boiled water to wash, drain water prepared in advance reserved. Ribs into the onion ginger, rice wine, soy sauce, soy sauce king, white pepper, sugar, monosodium glutamate, vegetable oil, and cornstarch and mix well, take the hand and keep rolling for a minute, so that the ribs sufficient adsorption of seasoning, and then marinate for half an hour. Put the marinated ribs into the steamed meat powder roll, so that the steamed meat powder can be evenly adhered to the ribs, in the ribs on the sprinkling of a few pepper on the can.

The pot of water boiling, put in the good ribs, cover the pot, go red steam on 30min. 30 minutes after the fire open the table cover, with chopsticks poke to see whether the ribs steamed enough rotten, then sprinkle on the scallion can be opened to eat. Steamed pork ribs guaranteed to be smooth and tender, is not difficult, to put it bluntly is also very simple. The only prerequisite is to learn to do steamed meat, because steamed pork ribs and steamed pork ribs the same way, only the difference between meat and ribs. One is the whole meat, one is the ribs, out of the flavor is also the same. Powder steamed pork ribs steamed meat texture smooth and tender, the norms of this smooth and tender, should be the entrance to the feeling of melt, and not slippery meat like that, loach fish like taste.