Home Cooking ~ Steamed Pork Ribs with Black Bean Sauce

Name: Home Cooking ~ Steamed Pork Ribs with Black Bean Sauce
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Ribs; 2 spoons Black tempeh; Some ginger; Some Minced garlic; a little chopped green onion; 1 Red pepper; a little Tangerine peel; Some salt; 1 spoon Sugar; A tablespoon Cooking Wine; A tablespoon Oyster sauce; A tablespoon Soy sauce; 1 spoon starch; a little sesame oil; 1/2 a spoon White pepper

by Amber maggie

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

As Laoguang, everyone is familiar with the "spare ribs with black bean sauce" in Cantonese morning tea. It is not easy to reproduce it perfectly at home, because this is a steamed dish that is simple to say and complicated to say! The methods of each household vary greatly from ingredients to steaming time, but the taste should be in line with the taste of their own family. Home-cooked dishes are the taste of home, mother’s love ❤.
This time the "mangosteen" abused Shenzhen, and the "forever" stone on the Dameisha beach has also become a "Wangfushi". Hurry up to call grandma and mother uncles to ask about the situation at home. After talking about the weather, the body, and the body. It must be talking about eating (•̀∀• ́) With my grandmother and mother at home, I just married far away and let them watch how I make this homemade steamed pork ribs with black bean sauce.
The garlic-flavored pork ribs are tender and tender, and a bite is wrapped in rich black bean sauce garlic flavor, which locks my mother’s taste to my mouth. This will relieve my desire to go home for morning tea😂
Welcome to join the Amber Food Exchange Group V: maggie 112442.

Home Cooking ~ Steamed Pork Ribs with Black Bean Sauce

1. I wash the ribs with warm water and soak them in cold water for half an hour.

Home Cooking ~ Steamed Pork Ribs with Black Bean Sauce recipe

2. At the same time, prepare minced garlic, minced ginger, chopped green onion, minced black tempeh, and diced red pepper.

3. Drain the ribs, wash them with kitchen paper, and put them in a large mixing bowl.

4. Add cooking wine, light soy sauce, sugar, salt.

5. Add oyster sauce and dried tangerine peel.

6. Add minced garlic, minced ginger, white pepper, and minced tempeh.

7. Grab it well with your hands. This step is equivalent to massaging the ribs, and then put them in the refrigerator to marinate for 40 minutes.
~ It can be longer, I even marinate it overnight to make the ribs more delicious.

8. When the time is up, take out the ribs, put red pepper diced, add starch and a little sesame oil and grab it with your hands.

9. You can wear disposable gloves and make sure that each rib is evenly and thinly coated with starch. This is the key to making the steamed ribs tender and tender.

10. Evenly code on the steaming pan, try not to overlap to avoid the inconsistent maturity of the overlapping ribs.

11. Boil the SAIC steam in the steamer, drain the ribs, and steam for 45 minutes on medium heat. If you eat it for small pots, or if you like that each rib can achieve the effect of "separation of flesh and blood", please steam for one hour, properly "separation of flesh and blood." .

12. Sprinkle chopped green onions out of the pot.

13. Each rib is full of rich garlic black bean sauce, fragrant and exquisite.
~ Today is rainy and rainy, Hahana can't stop the heart of eating steamed vegetables and taking pictures.

14. Home-cooked dishes are often cooked at home, so if you miss home, you can steam it on a plate.
~ This was done on a sunny day.
Welcome to join the Amber Food Exchange Group V:maggie112442.