procedures: 1) Preserve half-lean spareribs with light soybean sauce

dark soybean sauce

sugar

sesame sauce

and oil. Preserve half-lean spareribs with light soybean sauce

dark soybean sauce

sugar

sesame oil and cooking oil. and

place 2) Open the stove. Put some water into the wok and place the steam stand in the middle. Heat the water until it is boiling. Heat the water until it is boiling. Put the dish on the steam stand and steam the dish for ten minutes until it is well done. Leave this cooked dish aside for further preparation. 3) Pound the garlic beans below with the handle of a knife. Use the handle of the chopper knife to *** ash the black soybeans and the grounded garlic into a paste. 4)Then turn on the fire and drop a little oil, have poured in the wok to burst the aroma, when the garlic edamame is fried to golden brown then you can turn off the fire, will have been fried and the good garlic edamame and together. When the garlic edamame is golden brown, you can turn off the heat and put the fried edamame on top of the plate of pork ribs. Heat the wok with a *** all amount of cooking oil. Put the paste into the oil and stir-fry it until it *** ells tasty and turns into golden yellow in color. Put the paste into the oil and stir-fry it until it *** ells tasty and turns into golden yellow in color. Place this tasty paste onto the steamed spareribs. It is ready for serve then. P.S. sorry

I listed 1) through 4) in your content, hoping that would make it clearer. Also, in your addendum, you said to steam for 20 minutes, which I'm afraid makes the ribs very tough. If you have more ribs, you can use a bigger dish, spread the ribs out and steam them for 10 minutes. The principle is: it takes three minutes to cook one egg, and it takes three minutes to cook ten eggs. In 2), wok is a Chinese wok, and steaming pot is called "steaming pot"

Steam the ribs

Please steam them patiently

Ten minutes shouldn't be enough

All pork should be cooked through

I'd rather cook it a little bit more

Because pork can be infested with parasites. Strange

Hong Kong Chinese nowadays ignore this

and treat pork as beef! When I was a kid

My dad worked as a veterinarian in China

as a meat inspector

I've seen parasites in pork too

It's scary!

The Shi juice steams a sparerib step:Open fire first to fall into water and steams to separate the water steams a disc of have already used to get to take out

old take out

the sugar

hemp seed oil and oil were pickle to lead of the half width of figure sparerib

steam a clock to keep very much to thoroughly cooked behind can turn off to treat to use then.Then open fire again to fall few oil and have already poured with the haft underneath Chong lousy garlic Rong bean Shi in the Huo to explode joss-stick

be the garlic Rong bean Shi is fried to the golden color after can turn Yan good since the sparerib puts to go into the dish

will have already fried the good garlic Rong bean Shi and shop to plete then in the top of that sparerib. Yan good since the sparerib puts to go into the dish

packing to go into prosperous have a water since pot inside

separate a water to steam for about 20 minutes. Separating the water steams since time

must boil water first

the hot pot steams for about 20 minutes(see the sparerib quantity to e in fixed time)

The Shi juice steams a sparerib quantity to e in fixed time

. The Shi juice steams a sparerib step:Open fire first to fall into water and steams to separate the water steams a disc of have already used to get to take out

old take out

the sugar

hemp seed oil and oil were pickle to lead of the half width of figure sparerib

steam a clock to keep very much to thoroughly cooked behind can turn off to treat to use then.Then open fire again to fall few oil and have already poured with the haft underneath Chong Then open fire again to fall few oil and have already poured with the haft underneath Chong lousy garlic Rong bean Shi in the Huo to explore joss-stick

be the garlic Rong bean Shi is fried to the golden color after can turn off then

will have already fried the good garlic Rong bean Shi and shop to plete then in the top of that sparerib.

Reference: me