Steamed Pork Ribs with Black Bean Sauce and Golden Silver Garlic
1.
First, let's review the materials and the main equipment used.
2.
Soak the tempeh in cold water for 5 minutes, then water twice.
3.
Put it in a mill and grind.
4.
Add sugar, wine and soy sauce and mix well.
5.
Use a rubber spatula to transfer the tempeh sauce to a large bowl.
6.
Stir the raw garlic, fried garlic and ribs together, wrap them in plastic wrap, and put them in the refrigerator for at least 15 minutes (the effect is better overnight).
7.
After taking it out of the refrigerator, add an appropriate amount of cornstarch and sesame oil, and stir well.
8.
Spread your favorite ingredients on the bottom of the steaming dish. This time I chose Cantonese chee cheong fun (cut diagonally and spread the bottom)
9.
After the steamer boils, steam on high heat for 6-8 minutes. (It depends on the firepower, the thickness and density of the ribs)
Tips:
1. The kitchenware to be introduced this time is very common in western kitchens. It has a very effective and environmentally friendly effect on the transfer of sauce/meat filling between different containers. The effect can refer to step 5.
2. Unlike braised/simmered ribs, the steamed ribs must be thinner, have more bones than meat, and cut to 1.5 cm square is best. From the selection of materials, "aircraft platoon" (I really don't know what else is called) is the best.
3. The reason why I put sesame oil and cornstarch in the last place is that I first let the taste enter the meat, and then use cornstarch and oil to lock the taste and gravy and improve the taste.
4. Steamed ribs are highly efficient, so you can't do too many at a time. Only one layer can be placed on the plate, and it is better to leave a gap between the meat and the meat.
