Steamed Pork Ribs

Name: Steamed Pork Ribs
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 600g Small ribs; 30g Soy sauce; 20g Oyster sauce; 20g Cooking Wine; 15g Sugar; 30g corn starch; a little salt; 1/2 a tree Green onions; 1 piece ginger; 1 piece star anise; 1 Red chili; 2s Chives

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

It is cold to eat meat, but eating meat must be scientific, because the fat content in meat is very high, even lean meat also has fat. Just like pork ribs, it is fragrant, but if it is deep-fried or fried, wouldn't it have higher calories! Therefore, I like to make simple food with less oil and salt. I'm used to eating at home. Both my family and my son don't like to eat outside. Occasionally, eating out is just to pick up the flavours, to see what new tricks others have. They will say that they are too greasy to eat more. So, today’s plate of ribs is light and not greasy! "

Steamed Pork Ribs

1. Chop the ribs into small pieces, the smaller the better, wash off the bone residue, soak in cold water for 15 minutes and then remove;

2. Put light soy sauce, oyster sauce, cooking wine, salt, sugar, green onion, ginger, and star anise into the ribs bowl. Adjust the amount according to your taste. Adding sugar is to increase the freshness. Because light soy sauce and oyster sauce are salty, so Add the right amount of salt and break the star anise into small petals;

3. Mix well and marinate in a cool place for more than 2 hours, turning over twice in the middle to taste evenly;

4. Before steaming, scoop two tablespoons of cornstarch into the marinated ribs and mix them evenly. The starch can lock the gravy. It is the same principle as the marinating of fried pork with starch;

5. Put the ribs on a plate, it will look more beautiful, if you don’t mind the appearance, you can put it at will;

6. Put the ribs in a steamer, steam for 20 minutes after getting steamed on high heat;

7. Sprinkle chopped red pepper and chopped green onion after serving.

Tips:
1. The ribs must be chopped into small pieces to taste and cook quickly. Soak in cold water for a while to remove as much impurities and blood as possible; the marinating process is a bit longer, turning over several times in the middle;
2. Be sure to sprinkle starch, lock the gravy to make the meat tender, the meat without starch is dry and dry, and there will be a lot of soup.