1. Soak the dried lotus leaves in hot water, rinse and set aside
2. Prepare ribs, wash and cut to remove fat
3. Cut the ribs into small pieces, add oyster sauce, light soy sauce, salt, corn starch, sugar flavor
4. Add the minced garlic and tempeh, mix well, and finally drizzle with peanut oil, marinate for 10 minutes
5. Tear the soft soaked lotus leaves and spread them on the steamer, taking care not to break the lotus leaves
6. Put the seasoned ribs in the lotus leaf
7. Wrap the ribs
8. Boil the water and steam for 12 minutes
9. Sprinkle chopped green onion before serving
Tips:Fresh lotus leaves can be used in the summer. Fresh lotus leaves are very crisp and have a bitter taste before they can be used until they are boiled. Otherwise, they will break easily. However, the lotus leaves steamed from dried lotus leaves are more fresh and aromatic.
