Generally, it takes about 30 minutes to marinate the steamed ribs first, and about 40 minutes for ordinary steamed ribs, but many times it depends on the specific situation:

1, steamed pork ribs with powder, pressure cooker for 20 minutes, ordinary pot for at least 40 minutes, chopsticks can be poked in.

2. Steamed pork ribs with Cantonese-style lobster sauce, small pieces and small rows, the water is boiling, and it takes 30 minutes.

3. Other big ribs depend on the situation, but it will definitely take more than 40 minutes.

Tips for steaming spareribs

1, in the choice of ribs, we should choose fat and thin ribs instead of all lean meat, otherwise there is no oil in the meat, and the steamed ribs will be more firewood.

2. After all the seasonings are stirred evenly, the last step is to stir evenly with less dry starch to form a thin paste on the surface of the ribs, so that the moisture inside the ribs can be well maintained during steaming, so it will be very tender.

3, there is oil in the lobster sauce, and the oil wrapped on the surface of the ribs can also play the role of starch wrapping.

4. Choose the right ribs. The ribs must be tender after being coated with oil and starch.

Steamed sparerib

Exercise 1

Ingredients: half a catty of ribs.

Seasoning: "A", half a teaspoon of sugar, half a teaspoon of salt, half a teaspoon of corn flour, half a teaspoon of monosodium glutamate or chicken essence, and two teaspoons of cooking oil to enhance the flavor. "B", a piece of fermented bean curd, a teaspoon of fried minced garlic, a teaspoon of sesame oil, a little shredded red pepper, a tablespoon of jade ice and a steak.

Production steps

1. Choose the best steak, and it should be fat and even. You can ask the butcher to chop it up for you and ask for it to be chopped into small pieces, so that it can be cooked and delicious.

2. Wash the ribs, dry them with a towel, marinate them with seasoning "A" and put them in the refrigerator for three hours, or prepare to eat them tomorrow.

3. Add seasoning "B" when steaming ribs and stir well.

4. Steamed ribs should be steamed on high fire 15 to 20 minutes, and ultimately it depends on the weight.

Matters needing attention

1. Meat will be looser and easier to absorb when it is lightly refrigerated.

2. Sufu sauce with seasoning "B" can be divided into raw sauce and cooked sauce. Mixing seasoning "B" with ribs, pickling and steaming, is the practice of soy sauce, but the disadvantage is that soy sauce can not be mixed with meat for too long, and mixed steaming will have the expected delicious effect. Cooked sauce means that the seasoning is cooked once with slow fire, so that all the qualities are cooked stably. Generally, it is a method adopted by professionals. In fact, no matter which industry employees, as long as they do every detail of the process, they will certainly make achievements.

Exercise 2

Ingredients: a catty of ribs (half a catty is ok, the amount of seasoning should be reduced appropriately, not too thick);

Accessories: Douchi, sugar, salt, essence (or chicken powder), soy sauce, pepper, raw powder, dried tangerine peel (not available at home, but not served), cooking wine, chopped green onion, minced ginger and garlic, pepper granules, raw oil and oyster sauce.

Production steps

1. First cut the ribs into small pieces 3 cm square. (This step is very important) Then put it under the tap and rinse it with water for 3 minutes to remove blood stains; Another way is to soak in the water for a while before changing the water, at least three times. In short, there is no blood when you see the white ribs.

2. Wrap the ribs with a clean cloth and suck them dry (be sure to suck them dry to avoid steaming out a dish of water), and then put them in a jar or plate for pickling;

3. Mash and chop the lobster sauce; Chop garlic and Jiang Ye; Dice pepper and onion; If there is tangerine peel, wash it with clear water and cut it into granules. Of course not.

4. The production process of Cantonese-style soy sauce clinker:

(1) Use medium heat for cooking oil under a hot pot. When the oil is 80% hot, add Jiang Mo, minced garlic and chopped green onion (save chopped green onion for later use) and stir-fry while frying.

(2) Add chopped lobster sauce powder (I also add Laoganma to chop lobster sauce when I like spicy food), pepper, a little salt, sugar, soy sauce, oyster sauce, pepper and stir-fry over low heat. When the water is a little dry, add some cooking wine to continue frying.

5. Pour the Cantonese soy sauce ingredients of this clinker into the ribs just now and marinate them evenly for ten minutes; Add raw flour and stir for a while. Finally, add some raw oil and stir well. Then put it in the refrigerator and marinate it for ten minutes to half an hour to make it tasty;

6. Take it out and put it in a plate, put a few red and green pepper rings, sprinkle a little chopped green onion, and then steam it in a pot for 15 minutes (depending on the weight of the ribs). If it is a large plate of ribs, it will take 20 minutes);

7. Time is up, don't take it out in a hurry, let it continue to stew in the pot for a while, which will produce more ribs juice.

8. Take it out and sprinkle with chopped green onion. Just try it. How do you feel? Chew a piece, hehe! The meat and bone are separated, the bone is fragrant and tender, and the aroma is pungent.