Steamed pork ribs with black bean sauce

Main ingredients?

Pork ribs

Accessories

Dried Chinese cabbage leaves Tempeh, garlic cloves, red bell pepper, shallots, ginger, salt, white sugar, raw tapioca, cooking wine, dry starch

Steps to make steamed pork ribs with black bean sauce

1. Soak the dried tempeh in water (be careful not to soak it) After a long time, the aroma will be lost) then chop it into small pieces and put it into a small bowl. Peel the garlic cloves and chop them into minced shapes. Also put them into a small bowl. Heat 1 tablespoon of oil and pour them into the small bowl. Stir in the tempeh and minced garlic. , mix well and set aside.

2. Cut the ribs into small pieces (about 2.5-3.0CM wide), wash them repeatedly under running water until the water is clear, drain the water, add ginger slices, add refined salt, sugar, Mix light soy sauce, first soy sauce, cooking wine, and dry starch and marinate for about half an hour. Pour in the black bean paste and minced garlic and mix well.

3. Prepare the steamer, with cabbage leaves as the bottom (there is no limit to the vegetables as the bottom, I personally prefer cabbage leaves, which have a faint fragrance after steaming).

4. Arrange the ribs evenly into the steamer and lay them as flat as possible without overlapping, so that the ingredients can be heated evenly during the steaming process.

5. Bring a pot of water to a boil over high heat, add the ribs, cover and steam over high heat for about 10 minutes (the steamer used is a small one, with a diameter of about 13.5CM).

6. While steaming the ribs, pick and wash the red bell peppers and green onions, cut them into fine pieces, steam the ribs and put them in the pot, sprinkle the minced peppers and green onions on top, and serve. Just stir well before serving.

Tips

1. Selection of ingredients: It is better to choose straight ribs (clean ribs). Chop them into small pieces, about 2.5-3.0CM, which is easy to cook and more durable. Transparent and tender. If you choose to make large ribs, you need to add the process of blanching the ribs.

2. Steaming time: The steaming time must be flexibly grasped. The firepower of each stove is different, the portions of ingredients are different, and the steaming containers are of different sizes and depths, so the time consumption will also vary. Wait, but I believe you will find the most suitable cooking time after trying it once or twice.