condiments
Pork ribs, lobster sauce, ginger, onion, dried tangerine peel, star anise, cinnamon, pepper, garlic and red pepper.
condiments
Salt, a little sugar, oyster sauce, soy sauce, dried raw powder, chicken essence.
Steps of Steaming Spareribs with Soy Sauce
1.？ Wash the ribs and soak them in a cold water basin 10 minute.
2.？ Soaking Pericarpium Citri Tangerinae in hot water, taking out, and mincing with garlic and red pepper; Shred ginger and onion, and slightly chop dried lobster sauce with a knife;
3.？ Drain the cleaned spareribs, put them into a basin, and add cooking wine and dried tangerine peel;
4.？ Add a little salt, 1 tbsp oyster sauce, 1 tbsp soy sauce;
5.？ Continue to add a little sugar, 65,438+0 tablespoons of raw flour, and thoroughly grasp it by hand, then add shredded ginger, minced garlic and onion, and marinate for 30 minutes;
6.？ After 30 minutes, put all seasonings and chopped lobster sauce into ribs, add a little salad oil and mix well again, then spread it on a plate and cover it with a layer of plastic wrap (poke holes in the surface with a toothpick);
7.？ Steam in a boiling pot over medium heat for about 15 minutes, and take out chopped green onion and minced red pepper.
skill
1, this dish uses pork chops, which are fat and thin, and taste good. Please chop it into small pieces (2-3 cm) when you buy it, so it is delicious and easy to cook.
2, a spoonful of raw flour plays a key role in tenderizing, so that each small row can be evenly wrapped with a thin layer of raw flour to make the ribs taste tender. Finally, pouring a little salad oil will lock the moisture in the ribs and make the ribs fresh and tender.
3. Covering with plastic wrap can avoid the inflow of water vapor, keep the fragrance and taste better. However, not all plastic wrap can be used for heating. Big brands of materials with good heat resistance, such as PVDC, have good transparency and heat sealing, good oil resistance and barrier property, and can be used at higher temperatures. If you still don't feel comfortable using plastic wrap, you can wrap the ribs with a larger capacity to avoid the inflow of water vapor.
4. After all the seasonings are added to the ribs, it is best to grasp all the seasonings and ribs thoroughly by hand for the sake of taste.
5. When steaming, the ribs must be spread evenly to avoid overlapping, so as to avoid inconsistent cooked degree.