The method of steaming pork ribs with soy sauce

Health benefits

Jiang: Reduce nausea and vomiting, dissolve phlegm and cough, dispel cold and relieve external symptoms

Cooking wine: promoting blood circulation and removing blood stasis

Ingredients

300 grams of rib cartilage

One teaspoon of salt

One teaspoon of sugar

One tablespoon of dried fermented black beans

Three cloves of garlic

Jiang San Pian

One tablespoon of cooking wine

One tablespoon of light soy sauce

One teaspoon of dark soy sauce

A few scallions

One tablespoon of cornstarch

1 tablespoon oyster sauce

Two tablespoons of oil

A small amount of red lantern pepper

Pepper powder in moderation

The method of steaming pork ribs with soy sauce

1. It is best to choose rib cartilage, if not, choose rib cartilage. Cut the pork ribs into small pieces of about 2cm. Soak and rinse the pork ribs, and change the water several times during the process to remove the blood and smell.

2. Dice ginger, garlic, and scallions, and cut them into white sections. Cut the red lantern bell peppers into small cubes and set aside. Wash the dried black beans with water and chop them into small pieces.

3. Mix one tablespoon of oyster sauce, one tablespoon of light soy sauce, one tablespoon of cooking wine, one teaspoon of sugar, one teaspoon of salt, one teaspoon of dark soy sauce, and a suitable amount of pepper to make a sauce.

4. Heat the oil in a hot pot until 50% hot, then add chopped scallions, ginger, garlic, and fermented soybeans and quickly stir fry until fragrant.

5. Put the stir fried seasoning from step 4 into the pork ribs and mix well.

6. Add the seasoning from step 3 to the pork ribs and stir well.

7. Add a tablespoon of cornstarch and thoroughly grasp it by hand, ensuring that each rib is coated with cornstarch, which can make the rib taste fresh and tender. Cover with plastic wrap and marinate in the refrigerator. It's best to wait for 3-4 hours or more if you have time, but half an hour if you don't have time!

8. After marinating, remove the scallion white from the pork ribs. Before steaming, you can use cornstarch and water to mix a little sauce and pour it on the surface of the pork ribs, which is a second thickening. This is the secret to tender and smooth pork ribs. Then evenly sprinkle a tablespoon of raw oil on the pork ribs, making them look better.

9. Lay the pork ribs flat on a plate, sprinkle with red lantern peppercorns, cover with cling film, and use a toothpick to poke a few holes on the surface of the cling film.

10. Bring the water to a boil in the steamer and steam the plate over medium heat for 15-20 minutes.

11. After removing the pork ribs, sprinkle scallions! Enjoy it!

Tips

1. The secret to tender and smooth pork ribs is to marinate them with cornstarch and add a small amount of sauce to the surface of the ribs before steaming. Pour oil on the pork ribs to make them look better. All the secrets of restaurant chefs!

2. Wash and chop the dried fermented soybean with water to better release its flavor.

3. Cut the ribs into smaller pieces, and rib cartilage is more suitable. The pork ribs should be laid flat in a flat bowl, so that they are evenly heated, easy to steam, and have a good taste. Don't stack and steam the pork ribs, they will not be evenly heated.

4. Covering with cling film for steaming can prevent water vapor from flowing in, ensuring the original flavor of pork ribs and a more delicious taste.

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