This is a very famous Cantonese morning tea tea "Steamed Spare Ribs with Black Bean Sauce", tender spare ribs wrapped in a rich black bean sauce, the aroma of the nose and very soft spare ribs, y loved by diners.

Difficulty: spoon (advanced) Time: more than 1 hour

Main ingredient

pork ribs moderate amount of dried black beans moderate amount

ginger moderate amount of scallions moderate amount

Chen Pi moderate amount of star anise moderate amount

Cinnamon moderate amount of peppercorns moderate amount

Garlic moderate amount of red peppercorns moderate amount

Complementary materials

Salt moderate amount of a few sugar

Oyster sauce moderate amount of soy sauce moderate amount

dry cornstarch moderate amount of chicken essence moderate amount

Black Bean Steamed Spare Ribs Step by Step

1. Rinsed ribs into a basin of cold water and soaked for 10 minutes standby;

2. Pericarp softened in hot water and removed and garlic, red pepper, chopped together with shredded ginger, green onion section cut, dried black beans with a knife slightly chopped;

3. Drain the cleaned ribs, put them into a pot, mix in cooking wine, chopped tangerine peel;

4. Season with a little bit of salt, 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce;

5. Continue to season with a little bit of sugar, 1 tablespoon of cornstarch and scrub it thoroughly with your hands, and then put in the ginger, garlic and scallion and scrub it together and marinate it for 30 minutes;

6. 30 minutes later, put all the spices and the dried tempeh into the ribs. After 30 minutes, add all the spices and minced edamame into the ribs, add a little bit of salad oil and mix well again, then spread on a plate, cover with a layer of plastic wrap (poke a few holes on the surface with a toothpick);

7. Steam the ribs in a pot of boiling water over medium-high heat for about 15 minutes, then remove from the pot and sprinkle with chopped green onion and red pepper.