Steamed pork ribs with soy sauce should be regarded as a famous snack in Cantonese cuisine, which is sold in every Cantonese restaurant. The first time I ate this dish was in a famous tea restaurant. The faint smell of garlic mixed with the smell of shredded soy sauce made me unforgettable. Later, I studied hard and moved into the kitchens of several restaurants to do odd jobs, but all in vain. Cantonese people keep secrets. I can't contact my brother at all. After several years of hard work, I learned how to do it. I will share it with you. I hope my answer is helpful to you and you will like it. I don't need to say more about the recipe.

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Ingredients: ribs (soy sauce ribs are very important, so tender ribs must be selected, because these ribs are the most tender and have the best taste). Garlic, ginger, raw flour, Liuyang River lobster sauce, green pepper and red pepper seasoning: chicken powder, salt, monosodium glutamate, sugar and edible powder.

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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. )

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Step 2: Put the douchi into the pot, add ginger slices and douchi together, add salad oil to the pot, heat it, pour it into the pot filled with douchi to make it fragrant, add the fried garlic into the ribs, mix well, sprinkle a little douchi oil, a few douchi granules 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.