Steamed sparerib in Cantonese style is a traditional dish of Han nationality in Guangdong Province, belonging to Cantonese cuisine. The main ingredients are ribs, garlic, Chili sauce, salt, peanut oil, oil consumption, soy sauce, raw flour and white vinegar. The main cooking technology is steaming. Pork ribs are nutritious, can supplement protein, and are good food supplements.
Adding sugar can make the pork ribs feel crispy.
Adding rice wine makes ribs easy to debone and more convenient to eat. If there is no rice wine, rice wine can be used instead.
The practice of Guangdong-style steamed spareribs:
1. Choose fresh spareribs. The meat in this part of the front row is smoother than that in the back row. Chop it into small pieces, rinse it once, put it in clean water, add a few drops of white vinegar and soak it for 3 minutes. Soaking in white vinegar can not only remove the bacteria on the surface of ribs, but also remove blood, and the meat is softer and less prone to firewood.
2. boil the water in the wok, add half a spoonful of peanut oil to the wok, add one spoonful of Chili sauce and fresh minced garlic when the oil is warm, add half a spoonful of salt, stir and take out, and let it cool for 5 minutes.
3. Pick up the spareribs, wash them, drain off the water, pour in the fried sauce, add a spoonful of raw flour, half a spoonful of oyster sauce and a few drops of light soy sauce, and then grab them evenly with your hands, so that the spareribs can be evenly wrapped in powder slurry. Marinate for 1-2 hours, and it needs to be marinated before steaming, so that the ribs will be more delicious.
4. Put the ribs into the plate. After the water in the pot is boiled, put the steaming tray and ribs on, and then cover the pot.
5. Finally, steam for 1 minutes on high fire, and the ribs can be served.
Precautions:
1. If the lid of your steamer will drip, it is best to cover the ribs with a layer of tin foil to avoid too much steam.
2. This dish can only be cooked and eaten immediately, so don't cook too much at a time.