Steamed Spare Ribs with Black Beans

Main Ingredients: 2 Premium Spare Ribs, 2 tablespoons of Yongchuan Black Beans, 1 red bell pepper, 1 green onion, 2 slices of ginger

Marinade: 1/4 tablespoon of salt, 1/2 tablespoon of white sugar, 1 tablespoon of cornstarch, 1 tablespoon of oil, 2 tablespoons of oyster sauce, 1/2 tablespoon of cooking wine, 3 tablespoons of water

Making Steps:

1 Ribs clean and chopped, add marinade ingredients and marinate for 30 minutes.

2 Mince the black beans; remove the red pepper from the stem and seeds, wash and cut into pieces; ginger and green onion are minced.

3 Inside the ribs, add the tempeh, red pepper pieces and minced green onion and ginger in turn, and mix well.

4 Take a deep plate, pour in the black bean ribs, and spread it flat.

5 Boil water in a pot, add the black bean ribs, cover with a lid and steam over high heat for 30 minutes.

6 Take out the steamed pork ribs with black beans and sprinkle with chopped green onion.

Note:

1, Yongchuan tempeh is the hairy moldy type of tempeh, with a strong flavor, taste and delicious characteristics, often used to cook Sichuan cuisine, but also can be used to steam pork ribs, meat cakes or do tempeh fish.

2, tempeh should be chopped as much as possible, so that the tempeh ribs will be more flavorful; the amount of tempeh should not be too much, otherwise the dish will be too salty.

3, ribs should be marinated in advance to taste, pouring into the black beans after mixing well, you can go into the pot steaming, can make the ribs with black beans flavor, and juicy.

4, black bean ribs can be directly into the pot, without the need to cover the plastic wrap, so that the water vapor dripping into the ribs, so that the soup into the dish becomes more, black bean sauce is thick, better rice.