Name: Steamed Pork Ribs with Tempeh
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 Ribs; Some Tempeh; A few pieces ginger; 3 cloves garlic; Some chopped green onion; Some salt; Some Cooking oil; Some Cooking Wine; Some starch; Some Soy sauce; Some Sugar

Steamed Pork Ribs with Tempeh

1. Let the seller chop the ribs bought back from the supermarket, soak them in water, change the water when they turn red, and soak for an hour or two. It's best to chop the ribs in small pieces, the seller chopped larger pieces for me.

2. Soak the ribs with kitchen paper to soak up the water.

3. Take a bowl of spare ribs, cut a few slices of ginger, a little cooking wine, and a spoonful of sugar to marinate for about 10 minutes.

4. Wash the tempeh and chop.

5. Mince garlic.

6. Add minced tempeh garlic to the ribs, add a little salt, a little light soy sauce, and a little oil. The tempeh is salty and the light soy sauce is also salty. Don't put too much salt in it.

7. Mix the ribs well. Marinate for another 10-15 minutes. During this period, you can prepare other dishes.

8. When preparing to steam the ribs, add a teaspoon of starch and mix well. Don't add too much starch, or it will be too pasty and affect the taste.

9. The marinated and mixed ribs are served on a plate.

10. Boil water in the pot and put it into the steaming rack, and put the ribs on the steaming rack to start steaming. Some people are afraid of steam dripping into the dish and like to wrap the dish with plastic wrap. I don't like it, so I never use plastic wrap to seal it. Boil water on a high fire. After the water is boiled, turn to medium heat and steam for about 15 minutes. It depends on the size and quantity of the ribs.

11. Wash a few scallions and chop with water.

12. After the pork ribs are steamed, take out and sprinkle with chopped green onions. If there is too much water vapor in the dish, you can pour a part of it into other dishes, because although the water vapor drips into the dish, what is poured out is a mixture of oil and water, so it is not wasted to pour other dishes.

Tips:
1. Cut the ribs into smaller pieces as much as possible, which is easy to steam and taste.
1. When marinating in the first step, the sugar is to make the ribs more crispy. At the same time, the sugar and salt are mutually fresh, so don't put too much, just a small spoonful, it won't taste sweet. Unless you like sweet ones, put more.
3. The specific steaming time depends on the size and number of ribs. The larger the number of ribs, the longer the steaming time. This requires a little experience. Generally at least 15 minutes is required.