Ingredients
300g belly pork spare ribs (chopped into small pieces)
1/4 teaspoon of cornstarch
1/4 teaspoon of meat loosening powder
1 tablespoon of water
2 teaspoons of cornstarch
Marinade with marinade
(1 tsp) of Chinese plums
1 teaspoon of garlic powder
1 teaspoon of ginger paste
1 teaspoon of Chinese sour plums. )
2 fine pickled plums
1 teaspoon minced garlic
1 teaspoon minced ginger
1/2 to 1 teaspoon bean paste
1/2 tablespoon dahong zhe vinegar
2 teaspoons sugar
(ii)
2 teaspoons light soy sauce
1/2 teaspoon sugar
Some sesame oil
1 tablespoon cornstarch
How to make it:
1. Chop the pork chop into small pieces, rinse and drain.
2. Mix the cornstarch and meat loaf with water and marinate with the pork chops for 10 minutes.
3. Crush the plums, mince the skin and meat, and mix with the ingredients of marinade (1).
4. After loosening the marinade, mix with marinade (2) for 10 minutes, then mix with marinade (1) for another 20 minutes.
5. For steaming, mix 2 teaspoons of cornstarch with the pork cutlet, place on a plate, flatten, and steam over medium-high heat for 20 minutes or until meat is cooked through (depending on the size of the meat).
Steamed Spare Ribs with Mandarin Honey (Metro Daily News) (about 450 calories)
Ingredients: 250g spare ribs, 8 bean curd, 1 garlic clove.
Marinade: 1 teaspoon salt, 1 teaspoon light soy sauce, ? teaspoon sugar, 1 tablespoon citrus honey, 1 teaspoon cornstarch, 1 tablespoon water, a little sesame oil each.
How to make it:
1. Marinate the ribs with garlic and marinade for half an hour or more;
2. Wash the bean curd in hot boiling water to remove the oil, then cut it in half;
3. Put the bean curd on a plate, then put the marinated ribs on top of it;
4. Steam the ribs in boiling water for 12-15 minutes over high heat.