Steamed Spare Ribs with Black Bean Sauce
by Yu Xiao 2
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Soak in the smallest running water and let the running water bleach the blood. It is estimated that 15 minutes is enough, then drain the ribs and set aside.
2. To make the black bean sauce, I use the tempeh from Yangjiang, Guangdong, crush it with the back of a knife, then chop it finely with a knife, put it in a bowl, add rice wine, salad oil and mix well.
3. I choose iron stick yam from Jiaozuo, Henan Province as an auxiliary material to replace sweet taro.
4. After peeling the yam, cut into pieces and place under the steaming bowl.
5. Prepare a few garlic cloves, chop them and set aside.
6. Put the garlic granules and black bean sauce into the bowl for the ribs.
7. Drain the spare ribs, add the right amount of egg white (not too much, otherwise it will have a counterproductive effect. One spare ribs and half an egg white is enough. After you put the egg whites, you can try to grab it with your hands and try it. There is a light mucus wrapped in it. That's enough. If there is a heavy egg liquid, it means you put too much. At this time, you need to pour out the extra egg white after you grab it).
8. Then add the prepared black bean sauce, a pinch of salt, minced garlic, small red pepper rings, light soy sauce, and marinate for 15 minutes.
9. Put water in the pot.
10. After the ribs are marinated, put some dry starch on the yam, put it on top of the yam, boil the water in the pot, and steam for 15 minutes is enough.
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