Ingredients: 250 grams of ribs, 1 spoon of black bean sauce, 3 slices of ginger (marinated ribs), half a spoon of fine sugar, 1 green onion, 1 millet pepper, 2 cloves of garlic, ginger ( (cut) 2 pieces, 1 spoon of rice wine juice, 1 spoon each of starch/water, utensils: 1 steamer.

Steps:

1. Soak the ribs in water to remove blood, wash them with clean water, and dry them for later use.

2. Add half a spoon of fine sugar to the ribs.

3. Add ginger slices.

4. Mix well, cover with plastic wrap and refrigerate for 2 hours.

5. Chop garlic, ginger, spicy millet and green onions and set aside.

6. Add an appropriate amount of oil to the pot, add minced garlic and tempeh, and fry over low heat until the onions and garlic turn yellow and turn off the heat.

7. Pour a spoonful of light soy sauce and a spoonful of steamed fish soy sauce into the garlic sauce and mix well.

8. Take the ribs out of the refrigerator and add 2 grams of salt and 2 grams of pepper and mix well.

9. Then add garlic sauce, mix well, and marinate for 15 minutes.

10. Add 1 spoon of rice wine juice and mix well.

11. Starch juice, the concentration is 1:1 (powder: water).

12. Pour the starch water into the ribs and mix well.

13. After the water boils, add the pork ribs and steam them over high heat for 15 minutes. Turn off the heat and simmer for 2 minutes before serving.

14. A Cantonese cuisine with full color, flavor and flavor.