Cooking Steps

1. 

   Step1:Wash ribs. Soak blood in cold water. Remove. Marinate for half an hour with a spoonful of starch and a spoonful of cooking win

2. 

   Step2:Mince scallion, ginger and garlic. Shred black bean. Cut dry chili into small pieces for standby

3. 

   Step3:Pour some oil into the pot. Stir fry the minced onion and garlic in medium heat. Turn off the heat when the minced onion and garlic turn into golden yellow

4. 

   Step4:Add ginger powder, Douchi, chili, half spoon sugar, half spoon soy sauce, half spoon cooking wine and mix well

5. 

   Step5:Put the marinated spareribs in the pot and mix well

6. 

   Step6:Pour the spareribs in black bean sauce into a deep bowl. Put them into a steamer. Steam over high heat for 15 minutes (7 or 8 minutes will do)

7. 

   Step7:Wash rice and pour it into a cast iron pot (you can use a casserole if there is no cast iron pot). Add water. Insert your fingers vertically into the water. Put your fingertips on the rice. When the water level reaches 2 / 3 of the first knuckle

8. 

   Step8:Boil the rice over medium heat. No water can be seen on the inner surface of the steaming pot. If there is a big bubble in the middle of the rice, open the lid of the pot

9. 

   Step9:Put the steamed spareribs on the rice. Pour the soup on the rice together. Put in a salted egg. Put on the vegetables. Pour the oil along the edge of the pot. Cover it. Continue to heat over medium heat. Turn the heat down after 23 minutes. Hear the sizzling sound on the wall of the pot gradually decrease. It means that the pot has been formed. Turn off the heat. Keep simmering for 10 minutes.