The time for steaming ribs generally depends on the size of ribs. The smaller one is 15 minutes, and the larger one is usually 30 minutes. ?

The practice of ribs;

1. ribs should be fat and thin, not all lean, or there is no oil in the meat, and the steamed ribs will be used as firewood.

2. After all the seasonings are stirred evenly, the last step is to stir evenly with less dry starch to form a thin paste on the surface of the ribs. In this steaming process, the water in the ribs can be well maintained, so it will be tender.

3. There is oil in the lobster sauce, and the oil wrapped on the surface of the ribs can also have the effect of starch wrapping. Choose the right ribs and wrap them with oil and starch, so the ribs must be tender. Just try it.