Name: Steamed Ribs
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Ribs; 30g Soy sauce; 20g Oyster sauce; 2g salt; 30g Rice wine; 30g starch; 1 piece Fresh ginger; 1 stage Green onions; 2 pcs Dried chili; a little Black pepper; 1 Chives; 1 piece Millet spicy

Steamed Ribs

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

I don’t like cooking every day. First, I don’t like holding a pan in hot weather. Second, my family’s usual diet is light. It’s more common to cook and stew, which saves time and trouble and is healthy. The kids have an appetite, and I, the chef, should not be ambiguous. You should make the food delicious without taking in too much fat and salt. After thinking about it, this plate of steamed pork ribs came out. This steamed ribs is actually not a new dish, because I often make it, but I change the seasonings, such as chili sauce, tempeh sauce, barbecue sauce, and minced garlic. Although the methods are the same, they have different flavors; and Steamed pork ribs do not need oil, they are out of the pot in 20 minutes, and they are all eaten back.
Usually we stew the ribs for at least 40 minutes. The reason for the long simmering is that the ribs are made of large ribs. The meat is not easy to be cooked. If you choose pork ribs, the meat is too old and it takes longer. Let's stew; the second is that the time for stewing the ribs is too short to taste, and it will not taste good. But my steamed pork ribs today didn't take long. It only takes 25 minutes to easily remove the bones. The meat is tender and flavorful. It doesn't require a drop of oil but it smells delicious. Even the only bit of pork rib broth can be eaten with rice. Now that the weather is getting hotter and hotter, no one wants to stay in the small and sultry kitchen for a long time. Why don't you follow me to make a few more steamed dishes, simple and tasteful. Today, I will serve the steamed pork ribs first, and other steamed dishes will be served one after another. Please pay attention! "

Steamed Ribs

1. Soak the ribs in cold water for 10 minutes, and change the water halfway. Use your hands to gently squeeze a few times to drain the blood in the ribs as much as possible;

2. Shred fresh ginger, shred green onion, add soy sauce, oyster sauce, rice wine, salt, dried chili segments, and black pepper to the ribs, stir evenly with chopsticks, marinate for at least half an hour, and fully taste; if it can be marinated overnight Put in the refrigerator to prevent deterioration;

3. Put the marinated ribs in a large plate. If you can eat ginger, add the shredded ginger together. The shredded green onions will not be delicious after being marinated for too long, so you can leave it alone; the soup for the marinated ribs is also good. Pour them together, and then scoop two small spoons of starch. The sweet potato starch I use can also be potato starch or corn starch; the function of starch is the same as adding starch when frying shredded pork. It locks the gravy and makes the meat tender.

4. Mix the ribs and starch thoroughly, not too thick, just have a thin layer; place the ribs on a plate to look more beautiful;

5. Put the ribs in the steamer. My steamer is Zhenmi folding electric steamer. It can be folded and buckled up when not in use. It does not take up space and is full of steam. You can use ordinary steamer without this pot. Steamer, or rice cooker can be used;

6. Put it in the cold water pot for 25 minutes, 1 minute for SAIC, don’t open the lid in the middle; use a normal steamer for about 20-25 minutes, depending on the size of the ribs, the thickness of the meat, and the tenderness of the selected pig. Adjust the time;

7. After being out of the pot, it smells fragrant, sprinkled with chopped green onion to add color and fragrance, and the red millet spicy ring is dotted with it, which is also more and more attractive.

8. Steamed ribs, 20 minutes out of the pot without oil back to the disc!

Tips:
1. Choose small ribs as much as possible, and you will know when you buy them; if you can't buy small ribs, you can chop the ribs into small pieces; soak in water for 10 minutes to remove as much blood as possible, but don't soak it too large. Long time to prevent excessive loss of nutrients.
2. The ingredients for marinated ribs should not be too mixed. What you eat is fresh and tender. Too much seasoning will cover up the aroma of the meat.
3. Before steaming, put some starch to wrap the ribs thinly, which can lock the gravy in it, so that it will not dry up when eating.
4. The steaming time depends on the number, size and thickness of the ribs to adjust.