Steamed ribs with black bean sauce is a must when you go to a teahouse for tea. My husband and children like it very much. It is always served in two cages. Steamed ribs with bean paste are also one of the most popular refreshments in Guangdong teahouses. This dish cooked in this restaurant is white and pink, smooth and tender, but the meat is crisp but not rotten. I tried several times without success, so I couldn't taste this restaurant. Once I went to an aunt's house for dinner, and her steamed ribs were almost the same as those in the restaurant. Only after careful consultation did I know that the ribs were tender and crisp. One trick is to marinate in sugar for a few hours first. In addition to refreshing, sugar also has the function of making ribs brittle.

By Xinyu Feifei Douguo Gourmet Official Certification Talent

Ingredients: pork ribs 500g, ginger 1 slice, garlic 5 slices, rice wine 4, oil15ml, cooking wine15ml, pepper 2g, starch 2g. Appropriate steps: 1. Soak the ribs in water for half an hour to remove blood stains, and add cooking wine when soaking.

2, ginger slices, lobster sauce with a knife back slightly flat, garlic chopped.

3. Drain the ribs or dry them with kitchen paper.

4. Put the ribs into the basin and pour in a spoonful of sugar. Pour in a spoonful of oil. Add ginger slices.

5. After stirring evenly, cover with plastic wrap and marinate in the refrigerator for 3-4 hours.

6. Cut taro into small pieces.

7. Take the marinated ribs out of the refrigerator and add rice wine, lobster sauce, garlic, salt and pepper. Stir well and marinate15min.

8. Add a thick layer of starch to the marinated ribs and mix well.

9. Put a layer of taro on the bottom of the plate and put the ribs on the taro. After the water boils, put it in a steamer and steam for 20 minutes.

Tips 1, adding sugar can make the ribs crispy, so don't add it if you don't like it. 2. Adding rice wine makes the ribs easy to debone and more convenient to eat. If there is no rice wine, you can use rice wine instead. 3. Douchi can be squashed. If it is chopped, it will affect the color of the finished ribs. 4. Adding oil and starch can lock the gravy and avoid losing it after steaming. 5. Cantonese people have a light taste. If you like a stronger flavor, you can stir-fry the lobster sauce and minced garlic before mixing, and then cook at home, depending on your preference. Even if you don't like white and soy sauce, there is nothing wrong with it. 6, you can only eat and cook now, don't do too much at a time. 7 don't choose small taro at the bottom, there is more water. Choose this big face. Besides taro, potatoes and yam roots can also be substituted.