Cantonese Style Steamed Pork Ribs with Black Bean Sauce
1.
Collection of ingredients.
2.
Ask the merchant to chop the ribs into inch pieces, soak in clean water for 1 hour, rub the bleeding water in the middle, change the water several times, and massage. ❥Note: The blood removal of ribs before marinating is an important task. Two actions must be performed. One is rubbing, so that the blood can flow out more quickly and remove the blood, and the other is massage, so as to make the meat softer. , Pickled for good taste, steamed for good maturity.
3.
Clean and drain. Ribs must be drained of water, too much moisture will dilute the flavor of the seasoning, resulting in insufficient flavor of the ribs, and water will come out when steaming.
4.
Slice ginger, cut garlic into large pieces, soak tempeh in water for 10 minutes to drain, mix light soy sauce and cooking wine for later use.
5.
Add oil to the wok, sauté the garlic and tempeh, fry the aroma and turn off the heat to cool down.
6.
Marinated ribs: Pour the garlic tempeh and oil into the bowl of ribs, add ginger slices and 2 grams of salt.
7.
8 grams of sugar.
8.
1 tablespoon of light soy sauce.
9.
4 grams cornstarch, grab and mix evenly.
10.
Cover with plastic wrap and marinate for more than 4 hours. It is best to prepare the ingredients at night, marinate overnight, and make the next day. The taste is deeper.
11.
Pick out the various auxiliary materials, save a little tempeh, add 4 grams of cornstarch, and mix evenly. This is the second time to thicken the flour.
12.
The second thickening is done before entering the pot.
13.
Take a large and flat plate and lay the ribs flat on it, leaving gaps between the ribs and covering them with plastic wrap.
14.
After the steamer is steamed, put it on the plate, steam for 3 minutes on high heat, and steam for 15 minutes on low heat. If a bamboo steamer is ideal, there is no need to cover it with plastic wrap. If an ordinary steamer needs to be covered, prevent water vapor from slipping into the dish.
15.
Finished picture.
16.
Finished picture.
17.
Finished picture.
Tips:
1. The smaller the shape of the ribs, the better, the smaller the pieces, the better the taste and the maturity; the longer the soaking time in clear water, the better, the clean blood and the taste is fresh; the longer the marinating time, the better, and the deep taste is better.
2. The second thickening is very important. This time thickening should be completed before entering the pot. Grab and mix evenly and put it into the pan. The just hung up the thickening forms a protective film to lock the juice and fragrance of the ribs and make the taste tender. Slippery, Q.
3. When steaming, start using a high fire, in order to quickly wrap the ribs with the juice, and then use a low fire to make the ribs more tender.
4. Friends who like to serve vegetables can put taro or potatoes on the bottom of the plate. The tea house usually deep-fried it and then put it on the bottom. Coffee thinks that it does not need to be deep-fried.
5. The front ribs should be used as the ingredients, the meat is tender and easy to mature.
