Ingredients: 3 kg of ribs, dried fungus, dried mushrooms, yuba, chives, ginger, star anise, cinnamon, fragrant leaves, coriander, salt, cooking wine, soy sauce, oyster sauce, fermented bean curd and corn starch.

1, prepare 3kg of spareribs, soak the blood in clear water after buying them, then prepare some dried auricularia, dried mushrooms and yuba, and pour them into warm water for soaking.

2. Add another sauce: 1 tsp salt, 2 tsp cooking wine, 3 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp oyster sauce, 2 pieces of fermented bean curd, and mix well. Add more sauce to the ribs.

3. Clean the ribs soaked in blood, add the shredded ginger in the onion, add some spices such as anise cinnamon leaves, pour in the prepared sauce, and grab the color immediately. If you want to be smoother, you can add 2 tablespoons of corn starch, mix well and put it aside for at least half an hour. The longer you marinate, the more delicious it will be.

4. Heat the oil pan, put the ribs in pieces, turn them over without putting too much shape at a time, and fry them until the ribs become discolored, and the skin can be fished out by oil filtration.

5, soaked fungus, mushrooms and yuba are cleaned and drained, and then ribs are put on, and the sauce and spices of pickled ribs can also be drenched; Then put it in a hot water steamer and steam it for 30 minutes after the fire.

6, the remaining ribs are cooled, wrapped in plastic wrap and frozen in the refrigerator. When you want to eat, take them out and steam them, which is a good dish, very convenient and fast. Steamed ribs are very attractive in red and bright color, and can be served with shredded onion and coriander.