Pork ribs and dried lobster sauce.

Appropriate amount of ginger and onion

Appropriate amount of dried tangerine peel and octagonal

Appropriate amount of cinnamon and pepper

Appropriate amount of garlic and red pepper

ingredients

A little salt and a little sugar.

Appropriate amount of oyster sauce

Proper amount of dried raw flour and chicken essence

Steps of Steaming Sparerib with Soy Sauce

1.? Rinse the ribs and soak them in a cold water basin 10 minute for later use;

2.? Soak pericarpium Citri Tangerinae in hot water, take out, and mince with garlic and red pepper; shred ginger, cut onion, and slightly chop dried fermented beans with a knife;

3.? Drain the washed spareribs, put them into a basin, and add cooking wine and dried tangerine peel;

4.? Add a little salt, 1 tbsp oyster sauce and 1 tbsp soy sauce;

5.? Continue to add a little sugar, 1 tablespoon of raw flour, grab it thoroughly by hand, then add shredded ginger, minced garlic and scallion, grab it evenly and marinate for 30 minutes;

6.? After 30 minutes, put all the spices and chopped lobster sauce into the ribs, add a little salad oil and mix well again, then spread it on the plate and cover it with a layer of plastic wrap (poke holes in the surface with a toothpick);

7.? Steam in a boiling pot over medium heat for about 15 minutes, and take out chopped green onion and minced red pepper.

Tips

1, this dish is made of pork chops, which are fat and thin, and taste good. Please ask the store to chop small pieces (2-3 cm) when you buy it, so it is delicious and easy to cook.

2, a spoonful of raw flour plays a key role in tenderizing, so that each small row can be evenly wrapped with a thin layer of raw flour to make the ribs taste tender, and finally pouring a little salad oil will also lock the water in the ribs and make them fresh and tender.

3. Covering plastic wrap can avoid the inflow of water vapor, preserve the fragrance and make it taste better. However, not all plastic wrap can be used for heating, and materials with good heat resistance of big brands, such as PVDC, have good transparency and heat sealing, good oil resistance and barrier property, and can be used at higher temperatures. If you still don't trust to use plastic wrap, you can cover the ribs with a larger capacity to avoid the inflow of water vapor.

4. After all the seasonings are added to the ribs, it is best to grasp all the seasonings and ribs thoroughly by hand for the taste.

5. When steaming, the ribs must be spread evenly to avoid overlapping, so as to avoid inconsistent maturity.