Ingredients:

Ribs 350g

Ingredients:

Black tempeh 20g, cooking oil 20g, a small piece of ginger, half a garlic clove, a small handful of green onions, 2 spoons of light soy sauce, 1 spoon of light soy sauce, 1 tsp of sugar, 1 spoon of cornstarch, salt to taste.

Practice:

First step: 350 grams of ribs, chopped into small sections of about 3 centimeters, cleaned, and then put into a bowl, add water did not exceed the ribs soak for 1 hour, soak out the blood in the ribs, remove the fishy smell of the ribs. (--Soak the water this step can not be omitted, especially steamed ribs, only soak out the blood inside, the ribs will be fresh.)

Step 2: During the soaking period of the ribs, start to prepare the other ingredients, peel and wash the ginger, cut it into shredded ginger, peel and cut the garlic into finer minced garlic, and split the scallions into two parts: the white part of the scallion and the green part of the scallion leaves, and cut them separately. (-- Onion white with ginger and garlic together if simmering black bean sauce, green onion leaves cut into green onion flowers and other ribs out of the pot when sprinkled on top.)

Step 3: Put the tempeh on the cutting board and chop it slightly, put oil in the pot, put in the tempeh, stir-fry the tempeh's flavor with medium heat, then add ginger, garlic and green onion whites and stir-fry them together, then add 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, a small amount of salt and 1 tsp of sugar, mix all these seasoning evenly, that's all, the tempeh sauce stir-frying is good! It's very fragrant. (--The soy sauce and dark soy sauce can season and color the ribs, and the sugar can enhance the freshness, none of these seasonings can be missing.)

Step 4: Put the stir-fried black bean sauce in a bowl and leave it to cool down, then fish out the soaked pork ribs and drain the water, then pour the cooled black bean sauce into the pork ribs, and then use your hands to scrunch the pork ribs and the black bean sauce together evenly, and then cover it with a plastic wrap and put it into the refrigerator to marinate for 2 hours. (--There are a lot of various seasonings in the ribs, so to avoid odors in the fridge, make sure to cover the bowl before putting them in.)

Step 5: Add 1 tablespoon of cornstarch to the marinated ribs, then scrunch and pinch them well, put red chili pepper rings on top of the ribs, and steam them in the pot for about 15 minutes, and sprinkle with the rest of the green onion leaves from before when you take them out of the pot. (-- someone in the family does not eat spicy, did not put chili la, in addition, the Cantonese cuisine to do this dish only steam 6 minutes, this time the meat is most tender, I personally like to steam a little longer, to achieve the "bone" and "meat" gently separated from that kind of state, so use the pressure cooker to steam for 15 minutes. I personally like to steam for a longer period of time to achieve the state of "bone" and "meat" gently separated, so I used a pressure cooker to steam for 15 minutes, this depends on personal taste to choose it.)

Finished product: tender meat, garlic and black beans mixed, rich aroma, rich soup, pour a little on the rice, without vegetables can eat a bowl of rice, want to eat remember to try. (--And garnish with some chili rings will look even better.)

As the saying goes, "pork without ginger, fish without garlic", because pork with ginger will mask the fresh flavor of the meat, in order to remove the fishy, I put a bit of shredded ginger, it is said that in Cantonese cuisine, this dish is not to put ginger, but only more garlic, and therefore also known as garlic black bean sauce steamed pork ribs, you want a more authentic taste, you can do without the shredded ginger.