The practice of steaming spareribs in Guangdong style

The practice of steaming spareribs in Cantonese style:

Ingredients: pork ribs, Lipu taro, Yangjiang lobster sauce, starch, minced garlic, salt, white pepper, soy sauce, oyster sauce 1 spoon, peanut oil, wine (Cantonese rice wine, cooking wine, sake, miso).

1. Select small ribs and cut them into sizes suitable for the entrance. If you have the conditions, time and demand, you can soak in clean water for 30 minutes to remove blood.

2. Add salt, white pepper, oyster sauce, soy sauce and cooking wine and mix well. If you want a light dish, you can adjust the ratio of soy sauce to salt.

3. Cut the garlic into pieces and put it in. Although it looks like a lot of garlic is added, it is completely unpalatable when steamed. You can dip it in some juice and taste it, and finally adjust the salinity.

4. Add starch (sweet potato flour, cassava flour, corn starch, mung bean starch), stir evenly, and let stand for 20 to 30 minutes. If you want to eat the smooth and tender taste of the hotel morning tea, you can keep it marinated overnight.

5. Add chopped Yangjiang Douchi and a little peanut oil and mix well.

6. Slice the taro on the bottom of the plate, and add a little soy sauce or delicious seasoning.

7. finally, spread the ribs and steam for 25 minutes.