1. Cut the ribs into small pieces, wash and control water
2. Put the ribs in a deep basin, add appropriate amount of cooking wine, salt, and light soy sauce.
3. Grab it and put a spoonful of starch to make it evenly. This will make the ribs more tender and more soup.
4. After adjusting the base taste, put it in the refrigerator for 30 minutes to taste
5. Garlic cloves, tempeh, and green onion are chopped and set aside
6. Put two tablespoons of vegetable oil in the wok, add green onion, garlic and fermented black bean sauce to fragrant
7. Add a tablespoon of chopped peppers and stir fry together before turning off the heat. Turn off the heat
8. Take the ribs out of the refrigerator, stir in the tempeh and the oil of the tempeh, put them in the refrigerator and keep refrigerating for 30 minutes to taste
9. Put the marinated ribs on a plate. After the water in the steamer is boiled, put it in the high heat and steam for 30 minutes. I steamed it directly in the rice cooker. Set the time to a longer time. It must be opened before putting it in. This will instantly coagulate the protein and lock the soup
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Tips:Stir-fried tempeh with oil not only enhances the fragrance, but also prevents the ribs from sticking together after being steamed.
