I have eaten steamed pork ribs, but I may not have tried Cantonese-style steamed pork ribs with black bean sauce! Friends who have lived in Guangzhou have probably gone to teahouses for morning tea more than once. Among them, Steamed Pork Ribs with Black Bean Sauce and Tiger Skin Chicken Feet are the most famous ones. They are available on almost every table. Now let’s take a look at how to make this famous Cantonese Style Steamed Pork Ribs with Black Bean Sauce!

If you love pork ribs, how can you miss it? This recipe can also be used to steam a variety of things. Learn it and make it your own! Tempeh is made from fermented soybeans, and the rich bean flavor lingers from beginning to end, making people drool! Then start learning quickly!

Cantonese Style Steamed Pork Ribs with Garlic and Black Bean Sauce

Ingredients: Half a pound of pork ribs, a small handful of tempeh, some shredded ginger, and three cloves of garlic

Ingredients: 3g white sugar, Some pepper, salt, cooking oil, a spoonful of cooking wine, a spoonful of cornstarch

Production process

First clean the ingredients one by one. The simple steps are as follows:

1 Chop the purchased ribs into small pieces, it is best to choose the three-pointed ribs in the front row, as the meat is more tender;

2 Mince the ginger and garlic, pound the black bean into flat pieces, and put it in a small bowl for later use;

3 After washing the ribs, add the ingredients and mix well;

4 Steam until cooked.

The first step: wash the ribs, chop them into small pieces, put them in a bowl, pour in water and soak them for about ten minutes to bleed.

Step 2: Flatten the tempeh with the back of a knife, flatten the ginger and garlic, and chop into small pieces. Put it in a small bowl and set it aside for later use.

Step 3: Wash the bloody pork ribs and drain them. Add one tablespoon of ginger and sugar, then mix well and add two tablespoons of cooking oil. Mix well and seal with plastic wrap. , refrigerate and marinate for four hours.

Step 4: After taking the ribs out of the refrigerator, stir them slightly, add salt, pepper, cooking wine, tempeh, and minced garlic, then stir evenly, then add a spoonful of cornstarch and mix well, and set aside About fifteen minutes. Let the flavor sublime.

Step 5: Boil water in a pot. After the water boils, add the pork ribs and steam them over high heat for about ten minutes. If the portion is large, fifteen minutes is enough. If you steam it for too long, the meat will become too old to bite.

Step 6: After taking it out of the pot, use chopsticks to stir it while it is still hot, so that the soup can soak the dry pork ribs on top. Instantly the luster is back.

This is such a simple Cantonese style steamed pork ribs with garlic and black bean sauce. The soup alone can feed two bowls of rice! Moreover, a little of the bone marrow of the pork ribs will enter the soup, which will add more or less calcium. Have you learned everything?