Steamed spare ribs with black bean sauce can be said to be a classic dish in Cantonese cuisine, that is, a common thing in the Guangdong morning tea, but also a flavorful steamed dish in the Cantonese cuisine meal. The tempeh, in Cantonese cuisine can be said to be a more classic condiment, many people understand the Sichuan Chongqing Yongchuan water tempeh good, but Dongguan's Yangjiang tempeh I think even more so, it is the water tempeh standard configuration in Cantonese cuisine in addition to steamed pork ribs with tempeh sauce, there are many well-known in Cantonese cuisine with tempeh as the dominant condiment dishes, such as tempeh eel, black beans and peppers stir-frying beef, etc., in which Cantonese cuisine in the wide range of If you don't have the help of black beans in a fried crab in a typhoon shelter, the flavor is like eating noodles without garlic, the flavor is half.

Steamed pork ribs with black beans in advance to prepare food: re root pork ribs, a large red pepper, garlic 3 cloves, a few green onions, appropriate dry black beans, appropriate soy sauce, a small amount of soy sauce king, appropriate oil, appropriate water starch, a small amount of salt, a small amount of rice wine, a small amount of sugar, a small amount of white pepper, appropriate vegetable oil. Method: pork ribs block into the water to soak for 2 hours, right in the middle of the wash for a few times, remove the fishy flavor, drain the water. Big red pepper cleaning roller knife block. Scallion cleaning fried lamb liver. Ginger cleaned fried lamb liver. Garlic peeled fried goat liver. Water edamame cleaned. In a cool pan with boiling oil, put minced scallions, ginger foam, garlic paste and edamame to saute and remove from the pan. Go to a small plate, put in the soy sauce soy sauce, old soy king, consumed oil, sugar, white pepper, rice wine to make a sauce.

Add all the items that make good to the pork ribs in the side of the hand with an even distribution, and add the appropriate water starch to scratch well. Then use plastic wrap to seal the basin, into the refrigerator for 1 hour and then take out, open the plastic bag, pour a small amount of soy sauce soy sauce. In come a little bit of water starch to scratch well. Then put the diced sharp pepper into the soft skin, and then sealed with plastic wrap, poked some small eyes. Stainless steel steamer pot with water, after the steam car, put into the noodle pot to steam for 30min, remove the top sprinkled with green onion slices is done. Steamed pork ribs in black bean sauce is a classic Guangdong Province dish, categorized as Cantonese cuisine. This dish pork ribs of tender, coupled with the unique aroma of black bean sauce blended with each other, a bite, the juice in the mouth overflowing up, a sense of accomplishment ah! I'm very partial to this dish, never get tired of eating it, like water edamame mellow good friends, you can try it oh!

The recipe is actually not too difficult, just pay attention to this point, do it right, zero failure. Steamed pork ribs in black bean sauce to be delicious, be sure to first garlic sautéed and then popping pot water tempeh, so that mixed in pork ribs, so that pork ribs in the short term to digest and absorb the flavor of the two, the taste of delicious juicy, however, there are black beans, garlic flavor. Pork ribs with steamed words, the first pork ribs to be fresh, the first pork ribs cleaned chopped pieces, the garlic water black beans chopped 戓蓉, put a small amount of salt, sugar, soy sauce wine white rice vinegar white pepper, Poria soaked soft chopped, add a little water starch, and pork ribs tossed, put some peanut oil tossed, marinated for thirty minutes, boiled rice into a rice cooker, cooked rice pork ribs are also cooked through.