Main ingredients:

250g sparerib

Douchi 1 spoon

Composition:

3 slices of ginger (pickled ribs)

Half a spoonful of fine sugar

Onion 1 root

Millet pepper 1

Garlic 2 cloves

2 slices of ginger (sliced)

Rice wine juice 1 spoon

1 spoon starch/water.

Equipment:

Steamer 1

Practice steps

1, the ribs are soaked in blood, washed with clear water and dried for later use.

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2. Add half a spoonful of fine sugar to the ribs.

3. add ginger slices.

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4. After stirring evenly, cover with plastic wrap and refrigerate for 2 hours.

5, garlic, ginger, millet spicy, onion chopped for use.

6, put the right amount of oil in the pot, add chopped garlic and lobster sauce, the whole process is small fire, stir-fry shallots and minced garlic and turn off the fire.

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7. Pour a spoonful of soy sauce and a spoonful of steamed fish soy sauce into the garlic juice and mix well.

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8. Take the ribs out of the refrigerator and add them. Mix 2g of salt and 2g of pepper.

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9. Then add the garlic sauce and mix well, and marinate for 15 minutes.

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10, add 1 tbsp rice wine juice and mix well.

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1 1, starch juice, the concentration is 1: 1 (powder: water).

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12. Pour the starch water into the ribs and stir well.

When the water boils, add the ribs, steam over full fire 15 minutes, and stew for 2 minutes after turning off the fire! 1, dry fermented soybean meal is slightly chopped with a knife and then marinated, which will make the ribs more tasty; 2. After all the seasonings are added to the ribs, it is best to master all the seasonings and ribs thoroughly by hand for the sake of taste; 3. When steaming, the ribs must be evenly spread to avoid overlapping, so as to avoid inconsistent cooked degree.