Guangdong people have the habit of drinking morning tea. When they go to a teahouse for tea, most people will order steamed ribs with black bean sauce. How is the delicious steamed pork ribs with black bean sauce made? What is the specific production method? We might as well get to know it, so that we can also show our talents at home.

to make steamed pork ribs with black bean sauce, the ingredients must be prepared first. Pork ribs, ginger, garlic, lobster sauce, white sugar, cornmeal, cooking wine, soy sauce, salt and oil. After the materials are ready, we can start making this delicious recipe. First, cut the ribs into sections, soak them in clear water, and knead the blood contained in the bones many times. After cleaning, put it in a basket to drain the water, and drain the water of the ribs, mainly for better taste after seasoning. Then cut the garlic into minced garlic, slice the ginger, soak the douchi in water for about 5 minutes, drain the water and mix it with soy sauce and cooking wine for later use. When these seasonings are ready, you can put the oil in the hot pot. Put these lobster sauce, minced garlic and ginger slices in the pot and saute until fragrant.

Then add these seasonings after hot oil into the ribs for pickling, add salt, white sugar, soy sauce and raw flour, stir well, then cover them with plastic wrap and let them stand for more than three hours. If you want a deeper taste, you can marinate it overnight and make it the next day. After pickling, you can take out the seasonings such as ginger slices and minced garlic, add some raw flour to thicken them, and stir them evenly before steaming the ribs. When steaming the ribs, you can cover them with plastic wrap, which can prevent a lot of water vapor from melting into the ribs, and the taste will be more mellow. Put a proper amount of water in the pot, add the ribs after the water is boiled, steam on high fire for 5 minutes, and turn the heat down for about 2 minutes to serve.

Steamed spareribs with fresh and tender soy sauce is done. If you are interested in this dish, you might as well do it yourself. After all, this dish is simple and the ingredients are convenient and cheap. It is much more economical to cook by yourself than to eat in a teahouse outside.