Prepare the ingredients needed: ribeye steak, black beans, cooking oil, ginger, garlic, scallions, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 small spoon of sugar, 1 tablespoon of cornstarch, salt in moderation, and 2 small red chili peppers.

Step 1: Wash the ribeye steak and chop it into small pieces. Wash it again, then put it into a big bowl, add water in it to soak the ribs for 1 hour, soak out the blood in the ribs, and remove the fishy flavor of the ribs.

Step 2: Peel and wash the ginger, cut into ginger. Then peel the garlic and cut it into relatively fine minced garlic. Divide the scallions into two parts: white onion and green onion leaves, and cut them separately.

Step 3: Then put the tempeh on the cutting board, chop it slightly, prepare a frying pan, put the right amount of oil in the pan, then add the tempeh. Stir fry the tempeh with medium heat, then add ginger, garlic and white onion, then add 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, a pinch of salt and 1 tablespoon of sugar, and the aroma will slowly come out.

Step 5: Put the stir-fried black bean sauce in a bowl, then drain the soaked pork ribs, pour the cooled black bean sauce into the ribs, and marinate in the refrigerator for 2 hours.

Step 6: Marinate the ribs, add 1 tablespoon of cornstarch, and then scratch and pinch them evenly, put red chili pepper rings on top of the ribs, and steam them in a pot for about 15 minutes, and sprinkle them with green onion leaves when they come out of the pot.