Steamed Pork Ribs with Tempeh

Name: Steamed Pork Ribs with Tempeh
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Ribs; 2 tablespoons Spicy tempeh; 1/2 root Green onions; 3 cloves garlic; 1 piece ginger; Some salt; Some Cooking Wine

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

There are many ways to eat pork ribs, such as braised, sweet and sour, deep-fried, roasted, stewed, and boiled. The method I introduced today is easier than the above. It's not like braised sweet and sour soy, it's not as greasy as roasted and stewed, and it's not as fresh but light as a soup. It can be said that today's method combines the above-mentioned taste and taste, but it does not pollute the indoor air, and it will not make the hair full of oily smoke when going out.
Cut the ribs into small pieces, marinate them with a little home-made seasoning to taste, and then steam them in a steamer or steamer. The steaming time varies according to the position of the ribs selected and the size of the pig. The small tender ribs can be cooked in 20 minutes, and the old pork ribs have to be longer. Don't take it too long for 40 minutes.
If you want the ribs to taste delicious, just marinate them. When steaming, scoop two spoons of spicy tempeh. The taste is all eaten into the meat. With the action of steam, the taste of tempeh will also penetrate into the soup. Take the ribs, it's very, very tasty! The soup is used to soak rice, and Hululu ate a small bowl more. Why are you still losing weight?

Ingredients

500g Ribs
2 tablespoons Spicy Tempeh
1/2 root Green Onions
3 cloves Garlic
1 piece Ginger
Some Salt
Some Cooking Wine

Steamed Pork Ribs with Tempeh

1. Chop the ribs into small pieces, wash away the residue, soak in cold water for a while, massage more with your hands, and squeeze out the blood in the meat as much as possible;

2. Cut scallion into sections, thick slices of garlic, and thick slices of ginger. Put them into the same bowl with the ribs, sprinkle a little salt and appropriate amount of cooking wine, and marinate for about 30 minutes;

3. It can be mixed twice in the middle, if there is plenty of time, it can be marinated for a while;

4. Place the marinated ribs on a large plate. The plate should be a bit deep enough to hold some soup. Place the green onion, ginger, garlic on top of the ribs, and then scoop two tablespoons of spicy tempeh on top, so that the flavor will gradually penetrate when steaming. Into the pork ribs;

5. Without heating, put it directly into the steaming box at 110 degrees for about 30 minutes; if you use a steamer, a pot of cold water, and steam for about 30 minutes after a high fire, you can pick it out and taste the texture before you decide whether to extend the time.

Tips:
1. Choose pork ribs as much as possible, the meat is tender and the steaming time does not need to be too long, the pork ribs are suitable for boiling the soup more fragrant;
2. You don't need to blanch it, just steam it directly, so bubble water is needed, but it should not be soaked for a long time, which will cause nutrient loss. You can squeeze the blood out as much as possible with your hands;
3. If you are not sure about the time and maturity of the ribs when steaming for the first time, you can serve a piece at 20 minutes and decide whether to add time.