1. Wash the ribs and dry them with kitchen paper.

2. Chop the garlic and add it to the washed ribs, add the cooking wine and mix well with your hands.

3. Add light soy sauce and vegetable oil sesame oil.

4. Add five-spice powder and chicken essence.

5. Add a spoonful of soybean paste and tempeh, and mix well again.

6. Spoon in the cornstarch + meat tenderizer powder and spread it evenly with your hands, so that the surface of the ribs is evenly coated with a layer of cornstarch.

7. Wrap in plastic wrap and refrigerate for more than 1 hour.

8. Take out the marinated and refrigerated ribs, place them on a plate, wash and chop the green and red peppers and sprinkle them on top of the ribs.

9. Boil water in the steamer, put it in, cover the pot with a lid or wrap the plate with high-temperature plastic wrap.

10. Then cook over medium-high heat for 30 minutes.