Steamed Pork Ribs with Tempeh and Potatoes
1.
Prepare ingredients.
2.
Chop the pork ribs into small sections and soak the bleeding water in clean water.
3.
Chop ginger, garlic, and shallots into minced pieces, and squash the black tempeh.
4.
Heat oil in the pot, pour the tempeh into the pot and stir fry. Add the chopped green onion, ginger and garlic.
5.
Stir fry for aroma
6.
Drain the ribs, pour the fried tempeh into the ribs, add cooking wine, soy sauce, oyster sauce, salt, sugar and a little pepper.
7.
Mix well and marinate for about an hour.
8.
Clean the potatoes, peel off the skin, and cut into small pieces.
9.
Place the potato pieces in a heat-resistant dish. The potatoes should be laid out as flat as possible, not stacked.
10.
Place the marinated ribs, tempeh sauce and chili rings on top of the potatoes.
11.
Place the plate on the steaming tray and put it in the steaming oven.
12.
The steaming oven selects the "pure steaming" mode, the temperature is set to 100 degrees, and the time is 40 minutes.
13.
Steam the potatoes until they are soft and rotten, and just sprinkle them with chopped green onions.
Tips:
1. The side dishes can be freely chosen according to your own taste, and potatoes can also be replaced with pumpkin, taro and other ingredients.
2. Black tempeh is dried and granular, not tempeh. The black fermented black bean sauce is smashed into pieces first, and after the fry, the taste will be more fragrant.
3. Use chopsticks to insert the potato cubes, if you can easily poke the holes. If you like a softer taste, you can extend the cooking time appropriately.
4. The ribs have been marinated in advance. Soy sauce, oyster sauce and black tempeh are all salty, so there is no need to add salt when steaming. If you like spicy flavor, you can add a few more sharp peppers.
