Steamed Pork Ribs with Shacha Sauce

Name: Steamed Pork Ribs with Shacha Sauce
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Small ribs; 20g Minced garlic; 3 capsules Dried scallops; 3 tablespoons Shacha sauce; 1 teaspoon Oyster sauce; 1 tbsp Soy sauce; 1 tbsp Rice wine; 1/2 tbsp sesame oil; 1 teaspoon Sugar; 1 tbsp Corn flour; 15cc water

by Xiaoguo_C

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Spare ribs are a dish I often make, whether it is crispy fried pork cutlet, classic sweet and sour short ribs, or finger-sucking honey grilled ribs, or the mellow and smooth pork ribs soup. They are all evocative and ever-changing dishes.
On weekdays, I also like to study how to make different ribs in different ways. I also like to steam the ribs. Not only is it not very greasy, but the steps are also simple and convenient. You don’t need to go to the pan, frying, and seasoning. It is very suitable for TX without a lot of leisure time~~ ~"

Steamed Pork Ribs with Shacha Sauce

1. Chop small ribs into small pieces, wash off the blood and drain

Steamed Pork Ribs with Shacha Sauce recipe

2. Mince garlic, soak the scallops for 1 hour in advance, then tear them into shreds for later use

3. Put the ribs in a large bowl, add minced garlic, shacha sauce, oyster sauce, rice wine, sugar, cornstarch, and water

4. Stir until the water is completely absorbed by the ribs

5. At this point, add scallops and sesame oil and stir slightly

6. Put the seasoned pork ribs with plastic wrap on the steamer and steam for 20-30 minutes.

7. Finished picture

Tips:
1. After adding seasonings to the ribs, be sure to stir well, and allow the added water to be completely absorbed by the ribs, so that the steamed ribs are more tender~~~

2. As the pork ribs will produce some oil during the steaming process, after the pork ribs are steamed, they can be sandwiched one by one into another bowl. The oil at the bottom of the steaming plate is not required. This can reduce the intake of fat and make it easier to eat. It will not be too greasy.

3. Cut the minced garlic as thin as possible, so that it will not affect the taste when mixed with the ribs, and it will evaporate the garlic fragrance better~·~

4. If you don’t have scallops or don’t like scallops, you don’t need to add drops~`~

5. The amount of seasoning should be adjusted according to personal preference, the above is for reference only.