Steamed pork ribs and what is best to steam them?

Ingredients: spareribs, black bean sauce, ginger slices, onions, minced garlic. Peanut oil, chicken powder, sugar, salt, corn starch, edible alkaline water.

Steamed pork ribs with black bean sauce. The pork ribs should be tender and white in appearance.

The black bean sauce is really a black bean sauce. It is not about putting the black bean sauce and the ribs together. The black bean sauce and the spareribs will be dark and affect the appearance. I will explain to you how to make the black bean sauce below.

How to make pork ribs white? Let me introduce it to you below.

The hotel’s method is to soak the ribs in edible alkaline water, then wash them several times after soaking. The alkaline water can make the ribs tender. Home-style methods can also be used to whiten the ribs by washing them multiple times.

The following is an introduction to how to make black bean sauce. Put the black bean sauce from Guangdong Yangjiang, a few slices of ginger, and green onions into a bowl. Add peanut oil and steam it in a pot for more than 4 hours to get the black bean oil. The purpose is to let the aroma of tempeh blend into the oil. As a home-made method, you can stir-fry the tempeh in hot oil over low heat to bring out the flavor and then steam it for a while.

Wash the ribs, drain the water, add appropriate amount of chicken powder, sugar, salt, cornstarch and black bean sauce and mix evenly. Let it rest in the refrigerator for half an hour.

Put a steamer basket into the pot, spread the ribs into the butterfly and steam for 20 minutes. Remove from the pot and garnish with red pepper.