Clean the small rows you bought first and soak them in small water for a while to soak out the blood inside. Take out the soaked ribs and use kitchen paper to absorb the water on them. Add a small spoonful of salt and slowly stir until thickened. Add two tablespoons of sugar and two tablespoons of water and starch and knead again until it becomes gluey. Add the water that has not soaked the ribs and let it sit in the refrigerator for 1 hour, so that the blood in the ribs can be drained out more comprehensively. After 1 hour, remove the ribs and wash them with clean water. Wipe the water with kitchen paper again. Add a small spoonful of white sugar, an appropriate amount of cooking oil and ginger slices. Grip them evenly with your hands and put them in the refrigerator to marinate for 30 minutes.

When marinating the pork ribs, we prepare an appropriate amount of tempeh and chop it with a knife, so that the tempeh will be more flavorful. Stir-fry the lamb liver with garlic and cut the ginger into shreds and set aside. Add some oil to the pot and bring to a boil. Add the mashed garlic and black beans and stir-fry until fragrant. Dish out and set aside. Remove the marinated ribs, add the fried garlic tempeh, add a small spoonful of salt, an appropriate amount of black pepper, two spoons of corn starch, and a spoonful of pure grain wine, mix well with your hands, and marinate again for 15 minutes. Place the marinated pork ribs on a plate, sprinkle with ginger slices and a small amount of black beans, put them into a stainless steel steamer, and steam over medium heat. Just boil the water and steam it for 20 minutes. After 20 minutes, remove the steamed pork ribs, pick out the ginger slices on top, sprinkle an appropriate amount of green onions on top, pour boiling oil and you're ready to start.

If you like the taste of whole meat, you can directly put the spareribs ready for steaming on the basket and cook them in 30 to an hour. If you like something similar to steamed pork ribs with rice flour, which contains meat and vegetables, you can cut the potatoes into half cubes and stir-fry them, then place them on the bottom of the basin, and cover the pork ribs tightly on top. The finished product of "steamed white" is also mouth-watering. If you like crunchy hot pot side dishes, you can choose to clean and dice the lotus root and steam it with the ribs. The steamed meat will be meaty and chewy. Similar ones can be "steamed with yellow and white". The bottom layer is steamed hot pot side dishes, potatoes, which are steamed until fragrant and soft, suitable for all ages. If you like a lighter taste, you can learn from the method of steaming shrimp with rice flour and wash and blanch the cabbage in hot water.

Put the black bean sauce with Guangdong Yangjiang black bean paste, add a small amount of ginger slices, and garlic segments into a bowl, add oil and steam it in a pot for more than 4 hours to obtain the black soya bean oil. The purpose is to let the aroma of tempeh melt into the oil. To make the vermicelli, stir-fry the black bean sauce over a small fire with boiling oil to bring out the flavor and then steam it for a while. Wash the ribs and drain the water. Add appropriate amount of chicken powder, sugar, salt, water starch, and black bean sauce evenly. Let it rest in the refrigerator for half an hour. Put a basket in the pot, stretch the ribs into the butterfly and steam for 20 minutes. Remove from the pot and garnish with small chili peppers. When cooking, in order to cook the meat evenly, you can choose to wrap it with tin foil and poke some small round holes to steam it to prevent it from drying out and keep the texture of the meat moist.