Ingredients: 1 pork rib, 2 Cantonese sausage, some Artemisia stalks
Ingredients: 3 porcelain spoons of Yangjiang fermented bean, 1 head of garlic
Marinated pork ingredient A: Mix 2 porcelain spoons, 2 porcelain spoons of light soy sauce, 1-2 porcelain spoons of dark soy sauce, 1 teaspoon of white sugar
Marinated pork ingredients B: 1 porcelain spoon sesame oil, 1.5 porcelain spoon salad oil, 1-2 teaspoons starch, 1-2 porcelain spoon water
Roasted pork ribs with black bean sauce rice
Recipe Recommendations
- pork ribs 1 piece
- Artemisia stalks several
- garlic 1 head
- salty and sweet
- pot
- half an hour
- ordinary
Steps for Roasted pork ribs with black bean sauce rice
1
First, wash the fermented bean, drain the water, and then chop it up, the more finely the better. Cut a head of garlic into minced garlic, and the more finely the better... Don't be lazy. Stir the cut tempeh and minced garlic together, add the minced garlic a little, preferably at a ratio of 2:1 to tempeh and set aside. Wash and soak the ribs for 30 minutes, soak in the blood, and drain. First use bacon ingredient A and marinate the ribs for 30 minutes.
2
Mix the fermented bean sauce and garlic, add it to the marinated ribs, and continue to marinate (I marinated for a whole day, because I forgot when I went out. After marinating, add bacon mixture B to the ribs. Remember: put oil first, then starch, and finally add water. It's like forming a film on the outside of the ribs, wrapping all the flavors. Finally, stir evenly. The ribs cannot dry out and are very moist (why does it sound like cosmetics?) That's right. After stirring, place in the refrigerator and marinate overnight.
3
I took out the pickled ribs. In order to take a good photo, I washed down the fermented beans and minced garlic on the ribs to reveal my true appearance. Then add water to the steamer, bring to a boil, and steam with the sausage for 10 minutes. Don't throw away the steamed broth, it will be useful later.
4
Steamed sausage, sliced with oblique knife.
5
. After washing the artemisia stalks, blanch them in water and/or stir-fry them, and serve for later use.
6
Rub a little oil on the casserole and add rice. I used 2 cups and counted down the water. I use Northeast hybrid rice. Non-fragrant rice has better water absorption. Therefore, the water is OK at 1/2 of the first knuckle of the index finger. Bring to a boil over high heat, turn to low heat, and turn the rice every 5 minutes so that the pan will not burn. Cook until the rice has absorbed all the water, but it is still half-cooked.
7
Add the sausage and ribs on top of the rice. Don't pour in the ribs juice first, just add the ribs. Because the ribs are only partially steamed, there will be a lot of soup.
8
Cover and continue to simmer, simmer for 5 minutes. You can open the lid and have a look, and just pour some pork ribs juice along the edge of the casserole. After simmering for 10 minutes, there was no obvious sizzling sound in the casserole. Put the Artemisia stalks along the edge and push on high heat for 10 seconds to turn off the heat and serve the table. Remember that the casserole cannot be placed directly on the table, but must be placed on the pan rack.