Steam ribs
By VicentaLakin
REMEMBER WHEN I LEARNED TO COOK THE FIRST ONE OF THE RIBS, WHICH I DID, OR DID THE HAND OF MY HUSBAND TEACH ME TO DO, AND WHEN THE FOOD WAS READY, HE WAS SO EXCITED THAT HE TOOK UP THE TABLE, HE DIDN'T DO IT, HE DIDN'T BITE, HE LEARNED TO DO IT FOR THE FIRST TIME, HE USED TO DO IT FOR YEARS, AND HE COULDN'T CONTROL IT, AND NOW I'M ASKED TO DO HER LITTLE WHITE MOUSE O. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . THE EVAPORATED RIBS ARE SIMPLE, NUTRITIOUS AND POPULAR. IN PARTICULAR, THE EARLY MARKET IN THE TEAHOUSES HAS A VERY HIGH RATE OF EVAPORATION ON THE TABLE。
Recipe Recommendations
- salty and fresh
- steamed
- an hour
- senior
Steps for Steam ribs
1
Bone wash, immersion, asphalt, composite sauce in bowls: clean, shredded beans, salsa, saline, salt, sugar
2
The ribs pick up the asphalt, the garlic chops up and puts it in the bowl
3
Put it in the compound sauce
4
Put in a little chicken powder
5
Plus starch, evenly mixed, salted for more than 20 minutes
6
Put a proper amount of fresh water in the steam pan and burn it in the ribs
7
Cover the lid and keep the fire steaming for 20 minutesSteam ribs Make Tips
Transfer the marinated ribs to a wide dish for steaming to ensure even heating and thorough cooking. Steam over high heat for 20 minutes; the meat should easily fall off the bone. If steamed for too long, the ribs will lose their tenderness.