1. raw materials, douchi mashed with knife back;

2. Chop garlic, shred ginger and cut onion into small pieces;

3. Add a proper amount of water to the pot, add a little ginger and 1 tablespoon cooking wine, and add the ribs to heat;

4. Remove the blanched ribs, add starch and mix well for later use;

5. Take another pot, add appropriate amount of oil, add garlic foam and shredded ginger and stir fry;

6. Pour in the lobster sauce and stir-fry the aroma of the lobster sauce on low heat;

7. Add sugar, soy sauce, soy sauce and cooking wine;

8. Then pour the ribs;

9. Stir fry evenly, so that each rib absorbs enough juice;

10. Pour all the materials in the pot into a large bowl, cover it with plastic wrap, stick more than a dozen holes with toothpicks for ventilation, and steam the bowl in a steamer for at least 60 minutes;

1 1. Remove the plastic wrap, add chopped onions, cover and steam for 3 to 5 minutes.

12. Delicious ribs are out of the oven.

1, Douchi is already very salty, and soy sauce and soy sauce can be added without salt;

2. If there is not enough time, you can change the steamer into a pressure cooker;

3. Steam chopped green onion for a few minutes, which can sterilize chopped green onion and make chopped green onion greener.