Today, I will also tell you a trick of steaming ribs commonly used in restaurants. The secret of juicy steamed ribs is starch (it must be more than the usual bacon), so that we can also taste the steamed ribs with restaurant flavor at home!
Steamed sparerib in Guangdong style
Ingredients: 1 ribs, 1 tablespoon cassava flour (or starch), 1 tablespoon soy sauce, half a tablespoon oyster sauce, half a tablespoon cooking wine, 1 teaspoon sugar, 6 cloves garlic, half a teaspoon salt and a little pepper.
Practice: 1, chop the ribs into small pieces, and then wash the blood with running water until the water is clear;
2. Wash the ribs, drain the water, pour in half of cassava flour, and grab them evenly by hand, so that each rib is covered with starch;
3. Then pour in soy sauce, oyster sauce, cooking wine and pepper;
4. Add salt and sugar;
5. Grasp with your hands, you can wear gloves, and it will be easier to taste with your hands.
6, then put down the remaining half a tablespoon of cassava powder and grab it evenly, so that the taste is wrapped on the ribs;
7. Finally, sprinkle garlic and marinate for 30 minutes;
8. After the water is boiled, put it in a pot and steam 15 ~ 20 minutes, depending on the number of ribs, until the ribs are soft and rotten;
Sprinkle pepper rings on the pot for decoration, successfully copy the taste of steamed ribs in the restaurant, and never tire of eating them ~
Tip: ribs must be selected and cut into small pieces, which are delicious. In some teahouses, lobster sauce is also steamed together, and favorite friends also put lobster sauce;