Steamed pork ribs in Cantonese soy sauce
I am very interested in Cantonese cuisine among the eight major cuisines! Although he did not participate! Today is the last day, so come and take advantage of the excitement. There are many dishes in Cantonese cuisine that use fermented beans as the main seasoning. I believe everyone knows better than I do! So I don't want to talk too much. One of the more classic Cantonese dishes is like steamed pork ribs in black bean sauce. It is also what every household likes to eat. My family is not listed. Do you want to try the fragrant steamed pork ribs in black bean sauce? Stop talking! Time to serve...
Recipe Recommendations
- fish-flavored
- steamed
- half an hour
- ordinary
Steps for Steamed pork ribs in Cantonese soy sauce
1
Ingredients: Ribs, fermented beans, garlic, rice, ginger and onion, pickled ingredients: soy sauce, oyster sauce, chicken flour, sugar starch
2
Wash the ribs, take a vessel, pour in the ribs, tempeh, white sugar and soy sauce, mix well, and marinate for 10 minutes. When stirring, it is recommended to fully grasp and stir with your hands. Personally, I think it can marinate the ribs more thoroughly.
3
Remove the oil from the pan and saute the garlic and ginger slices until fragrant.
4
Pour in the ribs and stir fry.
5
Paint slightly and serve.
6
Take a plate and spread the ribs evenly on the plate. Only by laying them evenly can the ribs be heated evenly.
7
Bring the pan to a boil, put the ribs into a steamer, cover the lid and steam for about 15 minutes.
8
Sprinkle in some shredded ginger and spring onions. Steam for another 10 minutes and add sesame oil.
9
Pour the soy sauce left on the steaming pork ribs on the pork ribs and sprinkle with some chopped green onion.