Cantonese steamed pork ribs
By TitoBerge
Some time ago, I read too many posts about dark cooking, and there were also some recipes posts on Weibo that used to trick the kitchen to waste ingredients, waste time, use simple flags, and scam people. Although I was very happy to read, I also found that there are indeed many beginners who have suffered greatly from it, so they also published a post on a whim. Although the response was not great, as long as there is a child's shoe following the post, I will continue. In that building, I promised that I would make you a more authentic and home-cooked Cantonese steamed pork ribs next time. I have dragged on until now. I hope you will forgive me. I won't talk too much nonsense, and I will take more pictures and more J/B.
Recipe Recommendations
Steps for Cantonese steamed pork ribs
1
210g of pork ribs and one spring onion is enough
2
Cut the shallots into fine pieces
3
Cut the ribs into small pieces and wash them (ask the boss to help chop them when buying), add salt, oil, starch, soy sauce, and shredded green onion
4
Mix well and place in steamer
5
Not long after, the pork ribs began to produce oil
6
Steaming for about 20 minutes, the entire ribs are oily, and when they change color, it means they are cooked. This is what they look like after being cooked.
7
Time for dinner,Cantonese steamed pork ribs Make Tips
For one pound of ribs, you can use two. In the picture, half a pound of ribs is used, and one shallot is used.