Restaurant Version Steamed Pork Ribs with Black Bean Sauce
1.
Let’s deal with the ribs first. The ribs must be cut into small pieces. You can ask the supermarket to help cut them. They are about 2.5cm*3cm in size. Wash the ribs and soak them in ice water until there is no blood. I soaked twice. During the hour, the water was changed 6 times, and the flour was poured into the ribs for the last time, rubbed, and then washed. Drain the washed ribs and wipe off the excess water with a kitchen paper towel.
2.
Begin to pickle the ribs, cut 2 cloves of garlic and 2 slices of ginger into small pieces, add light soy sauce, cooking wine, oyster sauce, sugar, salt, and white pepper, and marinate evenly with your hands.
3.
Add 10g cornstarch with a little water and stir evenly.
4.
Add it to the ribs three times, each time you have to wait until the last time is evenly distributed. Sprinkle a little oil on the ribs and pickle them at the end. The oil must be added last! Place the seasoned ribs in the refrigerator and marinate for more than 2 hours.
5.
Next, let's deal with the tempeh. Peel a few garlic, cut some scallions and ginger pieces, put them in a bowl together with the tempeh, and pour enough oil for it.
6.
Cover with plastic wrap, steam for 10 minutes after SAIC, so that the tempeh can fully absorb the oily aroma! After steaming, take out and cool.
7.
Peel the Lipu taro and cut into pieces, fry or deep-fry until golden brown.
8.
Fry it and take it out for later use.
9.
At this time, the ribs are almost marinated. Take out the steamed tempeh. The oil can be reserved for the stir-fry, the tempeh and garlic (add some garlic), add them to the ribs and stir well.
10.
Then lay the ribs on the Lipu taro and spread them on a flat layer. Don't stack the ribs.
11.
Put it in a steamer or steamer and steam for 10-15 minutes on high heat. Do not steam for too long, which will affect the taste.
12.
After steaming, you can sprinkle some chopped green onion for decoration. It tastes really good. After the tempeh is steamed in oil, part of the saltiness is also lost, and the whole dish is just right.
Tips:
Cut the ribs into small pieces. Choose fatter ones and larger ones when you buy them.
Don't oversteam.
