Steamed sparerib in Cantonese style is not a very common dish, because many people have difficulty in grasping the degree, which leads to sparerib becoming firewood. In fact, ribs need to be processed in advance, and some people will cook them in advance to remove the fishy smell, which is one of the reasons why ribs are not fragrant and tender. Spare ribs do not need to be blanched in advance. After cleaning, add all kinds of condiments, and then the most important step is to add starch, which can firmly lock the water in the ribs and prevent the ribs from losing too much water during steaming.

Steamed spareribs in Cantonese style are famous for their tender and smooth flavor. When choosing ribs, we also need to pay attention. Don't choose ribs that are all lean meat. Fat and thin ribs are often more energetic. I have a trick for steaming ribs, that is, adding corn starch, which is the same as ordinary starch, but more fragrant. After adding corn starch, ribs not only have the mellow flavor of meat but also have the fragrance of corn, and corn starch can also play a role in removing fishy smell.

Steamed sparerib in Cantonese style is a dish that pays great attention to cooking time. The reason why many people cook this dish is often that it takes too long to steam. Usually I steam in a pressure cooker for about 15 minutes. 15 minutes can make the ribs crisp without affecting the taste of the meat. Many people rarely try to steam spareribs in Cantonese style, because they feel that the heat can't be controlled and the pre-treatment is not in place. Ribs need to be pickled in advance, and cooking wine and starch are essential. Pork ribs without starch are very easy to lose water in the later steaming process, and the taste of pork ribs will be greatly reduced. Therefore, starch must be added, and the choice of starch to be added depends on yourself. The amount of starch also needs to be grasped. Too much or too little will lead to the failure of Cantonese steamed pork ribs. Of course, if you find it difficult to cook, don't give up this dish. In fact, cooking needs more attempts to find a way.