Steamed spareribs with black bean sauce recipe-Chinese Food-best chinese food recipes-cooking food

Steamed spareribs with black bean sauce

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Some time ago, I went to Guangzhou to sign for a sales meeting. I had Cantonese morning tea by the way. When I came back, I paid special attention to my two colleagues from Guangzhou. They were so weird that they thought I had taken the wrong medicine. Can't you treat them well? Think how good Guangzhou is. The temperature is suitable. The street is comfortable. The morning tea is so delicious. What kind of sacrifice is it that they leave such a beautiful city and leave their hometown to join my boss who is not in tune. Sitting in the morning tea shop in Guangzhou, I wish I had all the items on the menu. Shrimp dumpling, steamed spareribs with black bean sauce, BBQ Drink with a pot of tea. It's warm and comfortable. That ribs with black bean sauce is what I miss most. Fat and thin. It's tender and boneless after a bit. It's crispy and not rotten. It's good to chew. The delicious taste infiltrates the teeth. Fortunately, it's not hard to make it. Although it's not as good as the master in Guangzhou morning tea shop, it's good to talk about it to satisfy your appetite. When the steaming cover is opened, you can see that the ribs are steaming with heat. It's fragrant and hot with black bean and scallion

Cooking ingredients

peanut oil:moderate amount

ginger:moderate amount

Douchi:moderate amount

garlic:5 flaps

pepper:1 teaspoon

liquor:1 teaspoon

water lake powder:2 tablespoons

wolfberry:a few

Cooking Steps

Step1:350g small row soak for half an hour to remove blood water. Use kitchen paper to absorb water.

Step2:Add 1 tablespoon salt and slowly rub until it is thick. Add 2 tablespoons sugar and 2 tablespoons flour and continue to rub until it is sticky. Add cold water without ribs. Cover with plastic film and put it in the refrigerator for 1 hour.

Step3:Rinse with clean water until the blood is completely drained. Dry for use. *Note - the purpose of drying the water is to make the ribs better glue when they are pickled in the next step.

Step4:Add 1 teaspoon sugar, 1 tablespoon peanut oil and some ginger to the ribs. Refrigerate and marinate for half an hour.

Step5:Beat and chop 3G Douchi with a knife. Chop 5 cloves of garlic. Stir fry the garlic with proper peanut oil to make it fragrant. Add in Douchi and stir fry for several times. Dish out for standby. *Note - dry Douchi is slightly chopped, stir fried and marinated with a knife. It will make ribs more tasty.

Step6:Remove the marinated ribs from the refrigerator. Add the fried ingredients. Mix 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon white wine and 2 tablespoons water starch (the ratio of starch and water is 1-3). Marinate for 15 minutes. *Note - after all the ingredients are added to the ribs, thoroughly grasp all the ingredients and ribs to taste.