1. Rinse the ribs and drain the water, marinate them with rice wine, salt, chicken essence, and soy sauce for an hour. Put a little salt on it, and add tempeh
2. Wash enoki mushrooms and cut them into small sections of about 10cm, set aside
3. Put two tablespoons of Laoganma hot sauce on the marinated ribs and mix well
4. Spread the cut enoki mushrooms on the plate, and then lay the marinated ribs on top of the enoki mushrooms
5. Steam it in a steamer for about 20 minutes.
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