Steamed spare ribs with baby back ribs.

Steamed Spare Ribs with Scallions

Ingredients ?

Steamed spare ribs, moderate amount

Ginger, 4 slices

Oyster sauce, 2 spoons

Salt, moderate amount

Steamed fish soy sauce, 2 spoons

Material wine, 1 spoon

Starch, 3 spoons

Scallion, moderate amount

Skimmed cooking oil, moderate amount

Mung bean sprouts or mushrooms, can be added or not

Scallion and steamed ribs How to make pork ribs?

Add two tablespoons of cornstarch and a little bit of water to the fresh ribs, scrub them with your hands, and then wash them with water several times until they turn white (to remove the blood from the ribs).

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After cleaning, squeeze and dry the water with your hands, then add four slices of ginger, a little bit of pepper, a little bit of salt, a tablespoon of starch, two tablespoons of oyster sauce, a tablespoon of cooking wine. Grab well, and then add a little cooking oil to grab well, put aside to marinate for 20 minutes. (If you like more flavorful and tender, the marinating time can be extended to two hours. Regarding the steamed ribs, I marinated them overnight before steaming them, but I think the steamed ribs were not as fresh. About the flavor, I think the marinating and steaming process, the flavor is already enough. (This is just my personal opinion, cooking is just according to their own way to good ......) (Salt and oyster sauce do not need to add too much, here is just to let the ribs have a bottom flavor, the back of the steamed fish soy sauce, so do not add too salty.)

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Shredded green onions soaked in water and rolled for spare. (You can also just cut green onions or scallions without soaking and set aside.)

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I've heard it's a bit greasy, I haven't noticed it too much before. Tried it by adding a handful of mung bean sprouts and steaming them together. Remove the ends of the mung bean sprouts and clean them and lay them flat on a plate, or the enoki mushrooms can be added as you like. (If you are just steaming the ribs without mung bean sprouts or enoki mushrooms, just ignore this step ......)

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After the marinade is done, use chopsticks to clip the ribs into the steaming tray. (The shredded ginger I put in the bottom of the tray.)

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If you add mung bean sprouts or enoki mushrooms, lay the ribs flat on top of the mung bean sprouts.

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After the pot of water boils, steam the ribs over medium heat for about 20 minutes. Turn off the heat and don't open the lid right away, about 20 seconds or so before opening it. (I basically just steam for about 20 minutes each time. Taste: the meat of the ribs is tender with a bite of shredded meat, tender and tasty, I personally think it's just right. No previous notes, if you like a little more soft and tender texture, steaming time extended to 30 to 50 minutes, but pay attention to the pot of water to add enough, steaming things are most likely to neglect the water steam dry.)

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Take out, if you feel greasy you can pour the oil out of the steam, and then add shredded green onions. (I didn't pour.)

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Add a tablespoon of cooking oil to the pan and heat until slightly smoking, splash it on top of the shredded green onions, then pour in two tablespoons of steamed fish soy sauce. Done.

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The ribs are tender and tasty, and if you like spicy food, you can mix it with oil chili, very good flavor.

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The addition of mung bean sprouts is quite refreshing ......

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Tips

Choose fresh ribs.