Soy Sauce Steamed Pork Ribs

Name: Soy Sauce Steamed Pork Ribs
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 325g Ribs; 5g Tempeh; 1/2 green pepper; 2 cloves garlic; 1/2 teaspoon salt; 1/2 teaspoon Chicken noodles; 1/4 teaspoon Sugar; 1/8 teaspoon Homemade Garlic Chili Sauce; 1 teaspoon Meat tenderizer; 1 teaspoon Corn flour; Some Vegetable oil; 1/2 Red pepper

by Rice is coming

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

This dish can be eaten with morning tea in many teahouses, but my family took it as a meal. The taste is salty, fresh and slightly spicy, the meat is tender and smooth, and the bones are removed in the mouth. Of course, it’s good to take it early in the morning, but the best fresh ribs for this dish are cooked and eaten now. It’s not good overnight. It’s too late to do this early in the morning, but if you don’t care, you can use chilled ribs. Actually, haha, the ribs I used to cook this time are chilled. It was originally fresh, so I made it chilled, because I didn't have time to make it after I bought it.

Soy Sauce Steamed Pork Ribs

1. Chop green and red peppers and garlic cloves, save a few circles of green and red peppers for garnish

2. Wash the ribs and chop them into chunks with a knife

3. Put the ribs into a bowl, add all the auxiliary materials, and grab it with your hands.

4. Put the dishes in the steamer

5. Steam for 5 minutes on high heat to let the protein on the surface solidify quickly to prevent the gravy from losing during the steaming process, then steam for 15 minutes on medium and low heat, turn off the heat, steam for 2 minutes, put in the decorative pepper rings, and simmer for 2 minutes

6. Just take it out of the steamer

Tips:
1. When mixing the main ingredients and auxiliary ingredients, it is best to grab them with your hands. They are easy to taste. You can wear disposable gloves to avoid skin irritation and avoid hand washing in the middle;
2. Don't add soy sauce, try to avoid marinating the ribs for too long, which will cause the meat to lose moisture;
3. Don't add too much plants, because the ribs are already rich in fat.