Seasoning: "A", half a teaspoon of sugar, half a teaspoon of salt, half a teaspoon of corn flour, half a teaspoon of monosodium glutamate or chicken essence, and two teaspoons of cooking oil to enhance the flavor. "B", a piece of fermented bean curd, a teaspoon of fried minced garlic, a teaspoon of sesame oil, a little shredded red pepper and a tablespoon of jade ice.

Production method:

1. Choose the best steak, and it should be fat and even. You can ask the butcher to chop it up for you and ask for it to be chopped into small pieces, so that it can be cooked and delicious.

2. Wash the ribs, dry them with a towel, marinate them with seasoning "A" and put them in the refrigerator for three hours, or prepare to eat them tomorrow.

3. Add seasoning "B" when steaming ribs and stir well.

4. Steamed ribs should be steamed on high fire 15 to 20 minutes, and ultimately it depends on the weight.

Prompt explanation:

1. When meat is refrigerated, the meat quality will be looser and the taste will be easily absorbed.

2. Sufu sauce with seasoning "B" can be divided into raw sauce and cooked sauce. Mixing seasoning "B" with ribs, pickling and steaming, is the practice of soy sauce, but the disadvantage is that soy sauce can not be mixed with meat for too long, and mixed steaming will have the expected delicious effect. Cooked sauce means that the seasoning is cooked once with slow fire, so that all the qualities are cooked stably.