Cantonese restaurant is one of our country's very well-known specialties, the taste of the Cantonese restaurant to push the taste of light, in which the steamed and soup dishes cooking is the most critical way, it can be said that there is no Cantonese restaurant masters do not do well in the soup. The Cantonese restaurant is more famous for its steaming method, for example, the steamed pork ribs is a very delicious and tasty flavor, which will give full play to the flavor of pork ribs to perfection. And steamed pork ribs to Guangdong Province's best, the following discussion on how to do Guangdong Province steamed pork ribs?

Practice one:

1. Steamed pork ribs should be used to cartilage a part of the son of the row, the flavor of the most fragrant. Pork ribs can not be too blocky, not easy to cook, cut into 1.5 centimeters above and below is best.

2. Garlic and water edamame are indispensable condiments for Cantonese-style steamed pork ribs. In order to refresh, garlic water edamame chopped with cooking oil and fried with flavor before using. But in order to color and flavor, it is best to leave half of the water edamame not cut, the whole grain to add.

3. Steam ribs should not be steamed too much, or not tender. Steam ribs of time based on the number of pork ribs, the size of the vessel, stove fire and adjust the priority. Detection of pork ribs is not steamed well, if you use chopsticks to pork ribs in the middle of the geological structure of the most picked out to look at it, if the pork ribs are not light pink color shows that the steam is good.

4. A lot of people steam ribs very easy to steam a bowl of water. Steaming with tin foil to cover the vessel can deal with this problem. However, after covering the tin foil pork ribs are not easy to cook, and the finished product is very easy to astringent. Therefore, the best way is to take off the tin foil halfway through steaming, so that the steamed pork ribs are not too watery and not too dry.

5. Finally, don't forget to bury the ambush in the pork ribs underneath the winter melon or taro Oh, that but I'm a favorite ha How to make pork ribs delicious

Show two:

1. son of a row of cleaning with kitchen blotting paper wipe dry and cut into 1.5 cm up and down the small piece, add rice wine, soy sauce, sesame oil, soy sauce, sugar, salt, white pepper and starch mix well for 30 minutes. Mix well and marinate for 30 minutes or more.

2. scallions, ginger, bell pepper, garlic each cut fine.

3. Mince half of the edamame.

4. Heat a large skillet over medium heat, put in a tablespoon of oil, all the edamame, sliced ginger, scallions and garlic, sauté until the aroma is overflowing.

5. Let the ingredients of 4 cool a little and pour into the pork ribs.

6. Winter melon cut into small pieces.

7. winter melon spread to the porcelain bowl.

8. Cover the pork ribs to the winter melon.

9. Cover the bowl with the pork ribs with tin foil.

10. Cauldron sitting water boiling, pork ribs with the bowl into the cover, cover the lid, open fire steam.

11. After seven minutes, remove the tin foil from the bowl and steam again for 3-7 minutes until all the light pink color of the pork ribs in the middle and bottom of the bowl subsides.