Steamed pork ribs with sand tea and garlic aroma

By AlecBlanda

Steamed pork ribs with sand tea and garlic aroma
"Only mothers are good in the world, and children with mothers are like treasures..." The song "Only mothers are good in the world" expresses people's praise for the great maternal love. In daily life, every bit of my mother affects us more or less. For example, for us who drift from south to north, when faced with delicious food, we often rely more on the memory of our taste buds to create the taste that our mother used to make for us at home, and enjoy our mother's delicious food all our lives.
Steamed pork ribs with sand tea and garlic flavor-a delicious dish with golden red color, smooth and tender meat flavor, crispy bones and meat flavor, rich taste, rich garlic flavor, and rich sand tea flavor. It has unique flavors such as fresh, sweet, and slightly spicy flavor. This is the taste of Jing Chef Mom, a nutritious and delicious dish that will never get tired of eating, lingering fragrance in the mouth, and endless aftertaste. Let's try it together

Recipe Recommendations

  • ribs appropriate amount
  • sand tea powder appropriate amount
  • starch appropriate amount
  • garlic appropriate amount
  • coriander appropriate amount
  • Weijixian soy sauce appropriate amount
  • white granulated sugar appropriate amount
  • soy sauce appropriate amount

Steps for Steamed pork ribs with sand tea and garlic aroma

  • Make step 0
    1
    Wash the peeled garlic cloves and cut them into minced garlic.
  • Make step 1
    2
    Wash the ribs and cut them into small pieces.
  • Make step 2
    3
    Put the chopped ribs in a bowl, add two small bags of sand tea powder, appropriate amount of delicious soy sauce, soy sauce, white sugar, and minced garlic, mix well and marinate for 15 minutes to half an hour. (You can massage the ribs slightly when marinating to make them taste faster)
  • Make step 3
    4
    Marinate the ribs, add appropriate amount of starch and stir well.
  • Make step 4
    5
    Bring the steamer water to a boil, add the ribs, cover the lid, and steam over high heat for 20 minutes, change to low heat and steam for about 1 and a half hours. (If you don't want to think about it for too long, don't want the bones to be crisp, and just want to eat meat, then you just need to change to low heat and steam for about half an hour)
  • Make step 5
    6
    After steaming sand tea and garlic pork ribs, sprinkle with appropriate amount of coriander, cover the pot and simmer for 1 minute or directly remove from the pan.

    • Steamed pork ribs with sand tea and garlic aroma Make Tips

    For the sake of photography, I re-plated it in a nicer-looking bowl[Jing Chu's Warm Little Tip]: If you don't want to wait too long, don't want the bones to be mushy, and just want to eat the meat, then you only need to reduce to low heat and steam for about half an hour later;
    When marinating the ribs, you can massage them slightly to help the flavors absorb faster;
    Note that it is Shacha powder, not Shacha sauce;
    If you are unsure how much white sugar to add, you can mix the other seasonings first, then add the sugar bit by bit. After mixing, dip a chopstick into the marinated ribs and taste it; a faint sweetness is sufficient, as this dish has a salty-sweet flavor. It is delicious and goes very well with rice;
    Someone might ask: Why not add salt? Because the premium light soy sauce and dark soy sauce are naturally salty, and the saltiness is just right after mixing. Adding salt could make it slightly bitter if steamed for too long, affecting the taste. If you really have a particularly heavy palate, feel free to add some as you see fit.

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