I usually have to steam the ribs for 15 minutes when I usually make steamed ribs, I always use a pressure cooker to steam raw ribs for 15 minutes and that's enough. You can steam them for an hour if you like them cooked to perfection. If you don't use a pressure cooker, you'll need to add cold water to the pot, bring it to a boil, and then take it out and rinse it. Reboot the pot with hot water, put the ribs down, cover the pot and simmer on low heat. Remember to add water appropriately, do not let the water dry, so as not to need to add water halfway.

Rib soup is tired of, on the steamed pork ribs, just with the soup mixed with rice can eat two more bowls of rice. Steamed pork ribs is a home cooking in life, the practice is a lot, I now teach you a simple and convenient practice, the specific method is as follows:

Materials:Pork ribs 250 grams, 3 cloves of garlic, oyster sauce 1 tablespoon, 1 tablespoon of Thai-style hot and sour sauce, half a tablespoon of chicken powder, 1? tablespoons of sugar, 1/3 tablespoon of salt, 1 tablespoon of cooking wine, 2 tablespoons of oil, soy sauce 1/2 tbsp, 1 tbsp cornstarch.

Home cooking steamed pork ribs, 15 minutes all the way through the practice:

1, want to white tender pork ribs, you can only soak, but such pork ribs meat flavor is much less. So home made want to white a little, just wash two more times, and then put in the refrigerator. Wash the ribs, add (raw) oil and chicken essence, and let sit for 5 minutes.

2, and then add so seasoning, mix well, arrange the dish.

3. Fry the ribs until lightly browned, then add the ginger and garlic slices that you just marinated the ribs in and fry them together. After the ginger and garlic frying flavor, just marinade with a small bowl of water, add to the pot, open high heat to collect juice. Steam for 10 minutes, or 8 minutes in an iron dish. Before leaving the pot, you can sprinkle some chopped green onion and smother for 1 minute.

4, this is the finishing touch.

Put soy sauce is only used to adjust the color, want to white a little tender, you can not put soy sauce, put a little more salt. The longer you marinate in oil and chicken essence, the more tender it will be. If you only put oil in it, it will lock in the flavor, but it won't be as tender. Raw flour is to lock the seasoning on the ribs, of course, can also be tender. If the ribs are cut in larger pieces or the plate is thicker, you need to steam them for an extra two minutes to be on the safe side.

Based on my description above, you can know that if you are steaming with a pressure cooker, then steam for about 15 minutes almost; if it is an ordinary pot steam, then at least need about 25 minutes, I recommend that you live your own steaming spare ribs when it comes to time to use chopsticks inserted in order to completely penetrate or taste through the shall prevail.

Referring to this recipe, my old man made it, he preferred to put the sour plum and edamame.