How to Steam Spare Ribs with Black Bean Sauce

Ingredients

300 grams of rib cartilage

Salt, one teaspoon

Sugar, one teaspoon

Dried black beans, one tablespoon

Garlic, three cloves

Ginger, three slices

Maintaining Wine, one tablespoon

Soy Sauce, one tablespoon

Soy Sauce, one teaspoon

Scallions a few

Steam flour a tablespoon

Oyster sauce a tablespoon

Oil 2 tablespoons

Red bell pepper a little

Pepper moderate amount

Steps:

Preferably use the rib rib cartilage, without it, just go for the ribs. Cut the ribs into small pieces of about 2cm. The ribs will be soaked and rinsed, during which more than a few changes of water, to remove blood and fishy.

Ginger, garlic and green onion diced, white onion cut into sections. Red bell pepper is also cut into small dices spare. Dry edamame water wash and chop some.

Mix one tablespoon of oyster sauce, one tablespoon of soy sauce, one tablespoon of cooking wine, one teaspoon of sugar, one teaspoon of salt, one teaspoon of dark soy sauce, pepper to taste.

Heat the oil in a hot pan over medium heat until it reaches 50 percent, then add the white onion, minced ginger, minced garlic, and edamame beans and stir-fry quickly to release the flavor.

Put the sautéed seasonings from step 4 into the ribs and scrub well.

Add the sauce from step 3 to the ribs and mix well.

Add a tablespoon of cornstarch and mix thoroughly with your hands, making sure each piece of ribs is coated with the cornstarch, which will make the ribs tender. Cover with plastic wrap and marinate in the refrigerator for 3 to 4 hours, or half an hour if you don't have time!

Marinated ribs remove the white onion, steam before the use of cornstarch and water to mix a little thickening sauce on the surface of the ribs, that is, the second thickening, is the secret of the ribs tender. Then evenly drizzle a tablespoon of raw oil on the ribs, so that the ribs into a better look.

Spread the ribs on a plate, sprinkle with the diced red bell pepper, cover with plastic wrap, and poke holes in the wrap with a toothpick.

Bring a steamer pot of water to a boil and place the plate in the pot to steam over medium heat for 15-20 minutes.

Ribs removed and sprinkle with chopped green onion! Enjoy!

1, marinate with cornstarch and thicken with cornstarch and water before steaming to make a little gravy to pour on the surface of the ribs of the second thickening, are the secret of the ribs tender. Drizzle raw oil on the ribs, so that the ribs into a better color. It is the secret of the chef of the restaurant!

2, dry edamame wash some chopped, so that more release the flavor of edamame.

3, ribs should be cut into small pieces, with rib cartilage is more suitable. Ribs should be laid out in a flat bowl, so that the heat is uniform, easy to steam, good taste. Do not stack the ribs to steam, uneven heat.

4, covering the plastic wrap steaming can avoid the inflow of water vapor, to ensure that the ribs original flavor, taste more delicious.

Ingredients

Pork ribs one catty

Salt one spoon

Oyster sauce one spoon

Soy sauce moderate

Sugar one spoon

Materials wine moderate

Garlic moderate

Tempeh moderately

Starch one spoon

Power of the Chinese government, the Chinese government, the Chinese people's livelihood, the Chinese people's livelihood, the Chinese people's livelihood and the Chinese government. Strong>Steps:

Prepare the ingredients as follows, wash the ribs and set aside.

Rinse the tempeh.

Minute the tempeh.

Garlic, tempeh into the ribs.

Put in salt, sugar, soy sauce, cooking wine, oyster sauce, cornstarch and so on.

Scratch well and marinate for more than half an hour.

Steam for 10 minutes on high heat.

Steam for 10 minutes, then remove and serve.

Eat!

Tips

Steam ten minutes can be, a long time on the old.