Chinese Food
Steamed spareribs with black bean sauce
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This is a very famous tea in Cantonese morning tea, steamed spareribs with black bean sauce . The tender spareribs are wrapped with rich black bean sauce. The fragrant spareribs are very soft and rotten. They are loved by diners.
Cooking ingredients
Cooking Steps
Step1:Wash the ribs and put them into a cold water basin for 10 minute
Step2:Soak the tangerine peel in hot water, take it out and cut it with garlic and red pepper. Shred ginger, cut scallion and dry Douchi with a knife
Step3:Wash the ribs and drain the water. Put them into a basin. Mix in cooking wine and aged skin
Step4:Add a little salt, 1 tbsp oyster sauce, 1 tbsp soy sauce
Step5:Continue to mix in a little sugar. 1 tablespoon of raw meal by hand and thoroughly mix. Then put in ginger, garlic and scallion and mix well and marinate for 30 minutes
Step6:After 30 minutes, put all the spices and tempeh into the spareribs. Mix in a little bit of salad oil and mix well again, then spread it on the plate. Cover with a layer of preservative film (use toothpick to poke holes in the surface)
Step7:Steam in boiling water for about 15 minutes and sprinkle with chopped green onion and red pepper.
Cooking tips:1. This dish is made of pork chops. It's fat and thin. It tastes good. When you buy it, please chop it (23cm). It's tasty and easy to cook. 2. One tablespoon of raw meal plays a key role in tenderness. Each small row is evenly wrapped with a thin layer of raw meal, which can make the ribs taste delicate. Finally, a little salad oil will also lock the water content of the ribs, making the ribs fresh and tender. 3. Covering the fresh-keeping film can avoid the inflow of water vapor, keep the fragrance and taste better. But not all the fresh-keeping films can be used for heating. The materials with good heat resistance of large brands should be selected, such as PVDC, which has good transparency and heat sealing performance, good oil resistance and barrier performance, and can be used at higher temperatures. If you still don't feel comfortable with the plastic wrap, cover the ribs with a larger volume to prevent water vapor from flowing in. 4. After adding all the ingredients into the ribs, it is better to thoroughly grasp all the ingredients and ribs by hand to taste them. 5. When steaming, make sure that the ribs are evenly distributed
