Winter is to eat more meat, in order to nourish the body, anti-wind chill. However, eating meat is also a good idea, can not be greedy, and to choose both delicious and healthy way to eat. Meat in the fat content is already very high, if then deep-fried words, calories are too high, eat once or twice can, often eat is not good. Still less oil and less salt steamed pork ribs is more suitable for us, do not think that this less oil and less salt food is not delicious, on the contrary, steamed pork ribs meat is tender and juicy, delicious, and also very nutritious.

But many people steamed out of the ribs but dry and firewood is not delicious, and will be out of a lot of soup, very much affect the taste, this is how it is? This may be that you put the ribs directly on the pot steam lead to, in the ribs on the pot before steaming, must be added to these two steps, the ribs can be tender and juicy, not at all greasy, not a little fishy, very fragrant. Next I'll share with you the correct practice and tips for steaming ribs.

Steamed spare ribs

Ingredients: 500g baby chops, green onions, scallions, ginger, chili peppers, star anise, the right amount of salt, 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 2 tablespoons of cooking wine, 1 tablespoon of sugar, the right amount of corn starch.

2, and then marinated ribs in the amount of corn starch and mix well, so that each piece of ribs are evenly coated with starch, and then placed on the pan to be on the pot to steam the plate.

3, the ribs on the pot of cold water, high heat until the steam continues to steam for 20 minutes after the pot, after the pot sprinkled with the appropriate amount of red pepper and scallions can be served.

Tips:

1, First plus the first step is to soak and marinate, soak the ribs for a while can be very good to remove impurities and blood, add green onions and ginger and other marinade, not only can remove the fishy taste, but also make the ribs better flavor.

2, plus the second step is to wrap the ribs with starch, wrapped in starch can lock the water in the meat, so that the steamed ribs will be more tender, on the contrary, if you don't put the starch, the ribs will be dry and firewood, and will be out of a lot of soup, it's not good.