Seasoning: edible salt, white vinegar, Jiang Yang lobster sauce, pepper, sugar, steamed fish lobster sauce, soy sauce and oyster sauce.

The specific steps are as follows

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1 First, we prepare refined ribs (500g) and then chop them into small pieces for later use. Spareribs can be chopped into small pieces properly, which is beneficial to the taste. Put the cut ribs into the basin for the next cleaning.

Add 2 tablespoons (about 5g) of edible salt, a little white vinegar and a proper amount of water to 2 pots. Hand wash for 2 minutes. The purpose of this step is to wash the blood from the ribs. Only by cleaning the blood will the ribs not turn black. Then pour out the washed ribs and squeeze them dry for later use.

Accessories: prepare mushrooms (50g) and wash them for later use. Mushrooms need to be washed several times, otherwise there will be sediment. Then cut the washed mushrooms into small pieces for later use, prepare garlic (15g) to chop into minced garlic for later use, and prepare ginger (15g) to chop into Jiang Mo for later use. Prepare a few shallots and chop them for later use, and prepare half a sweet pepper and cut it into minced red pepper for later use. The purpose of adding sweet pepper powder is to increase the color of dishes. Finally, prepare Jiang Yang Douchi (20g) and chop it for later use. Yangjiang douchi or Liuyang douchi is the first choice for steamed vegetables.

4. Stir-fry: We heat the pot, add 15g lard after the pot is heated, and then put the prepared materials into the pot after the lard is fried. Stir-fry the material head with low heat until you can smell the onion, and then pour out the delicious material head.

5 Pickled pork ribs: Add a little pepper to the bowl, add a little sugar to make them fresh, add steamed fish and fermented soybean oil (10g), add light soy sauce (2g) to adjust the background color, add oyster sauce (3g), and stir well. Add the chopped mushrooms, mix well and marinate for 10 minute.

After 6 10 minutes, put the marinated spareribs in a dish, put them in a steamer, cover the pot and steam for 10 minutes. The purpose of this step is to steam the ribs to taste.

7 Uncover the pot cover in the 9th minute of steaming, then sprinkle chopped sweet pepper evenly on the ribs, cover the pot cover and continue steaming 1 minute.

After 8 1 min, take out the steamed ribs and sprinkle with chopped green onion.

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Delicious black beans.

Steamed ribs with mushrooms and black beans.

it's over

Technical Summary of Steamed Sparerib with Mushroom and Douchi

1. Steamed ribs will not be bruised and blackened after cleaning in the above steps.

This dish should not add monosodium glutamate. Adding mushrooms can greatly increase the flavor of steamed ribs and replace monosodium glutamate.

3. The head of steamed spareribs will be more fragrant after being fried with pigs.

4. It will be better if the minced sweet pepper is added 1 min before the ribs are cooked.