Health Benefits
Ginger: reduce qi and relieve vomiting, resolve phlegm and relieve cough, dispel cold and relieve symptoms
Cooking wine: low in protein
Ingredients
Rib cartilage ( 300g ) | Salt ( One teaspoon ) |
Sugar ( One teaspoon ) | Dried tempeh ( One tablespoon ) |
Garlic ( Three cloves ) | Ginger ( Three pieces ) |
Cooking wine ( One tablespoon ) | Light soy sauce ( One tablespoon ) |
Dark soy sauce ( One teaspoon ) | Green onions ( A few ) |
Cornstarch ( One tablespoon ) | Oyster sauce ( One tablespoon ) |
Oil ( Two tablespoons ) | Red bell pepper ( A small amount ) |
Pepper ( appropriate amount ) |
How to steam pork ribs with black bean sauce
1.It is best to use rib cartilage, no Just choose the ribs.Cut the ribs into small pieces of about 2cm.Soak the ribs and rinse, changing the water several times during this period to remove the blood and fishy smell.
2. Dice the ginger, garlic and green onion, and cut the white green onion into sections.Red bell peppers are also cut into small cubes and set aside.Wash the dried tempeh and chop into small pieces.
3. Combine one tablespoon of oyster sauce, one tablespoon of light soy sauce, one tablespoon of cooking wine, and one teaspoon of sugar , one teaspoon of salt, one teaspoon of dark soy sauce, and appropriate amount of pepper to make a juice.
4. Heat oil in a pan over medium heat until 50% hot, add scallions, minced ginger and garlic Quickly stir-fry the tempeh and black bean until fragrant.
5. Add the seasoning stir-fried in step 4 to the ribs and mix well.
6. Add the sauce in step 3 to the ribs and mix well.
7.Add a tablespoon of cornstarch and spread thoroughly with your hands to ensure that each rib is coated Add cornstarch to make the ribs taste fresh and tender.Cover with plastic wrap and marinate in the refrigerator.If you have time, it’s best to marinate for more than 3 to 4 hours.If you don’t have time, just half an hour!
8. Remove the green onion from the marinated ribs.Before steaming, you can use cornstarch and water to adjust a little gravy.The juice pouring on the surface of the ribs is the second thickening, which is the secret to the tenderness of the ribs.Then pour a tablespoon of raw oil evenly on the ribs to make the ribs look better.
9. Arrange the ribs piece by piece on the plate, sprinkle with diced red bell pepper, Cover with plastic wrap and poke a few holes in the surface of the plastic wrap with a toothpick.
10. Boil the water in the steamer, put the plate into the pot and steam over medium heat for 15-20 minute.
11. Take out the ribs and sprinkle with chopped green onion! Enjoy!
Tips
1.Marinating with cornstarch and adding a little gravy with cornstarch and water before steaming and pouring it on the surface of the pork ribs for secondary thickening are the secrets to the tenderness of the pork ribs.Drizzle the oil on the ribs to make the ribs look better.These are the secrets of hotel chefs!
2.Wash the dried tempeh and chop it into small pieces to release the flavor of the tempeh.
3.The ribs should be cut into smaller pieces, and rib cartilage is more suitable.The ribs should be spread flat in a flatter bowl so that they are heated evenly, steamed easily and have a good taste.Be sure not to stack the ribs on top of each other to avoid uneven heating.
4.Covering with plastic wrap and steaming can prevent the inflow of water vapor to ensure the original flavor of the ribs and make them taste better.
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