Why is the steamed pork ribs eaten in the hotel so slippery ~

To make steamed ribs tender and smooth, there are the following points:

1, choose fat, thin and tender ribs, so that there will be oil in the meat and the steamed ribs will be tender. It's better to choose the front row, which is smoother than other places. ?

2. Before curing the ribs, the water must be controlled in a dry state. Before steaming, a thin layer of paste is formed on the surface of the ribs through the wrapping of oil and starch, so that the moisture inside the ribs can be maintained during steaming, and the ribs will be tender. The curing time is preferably more than 20 minutes, the longer the better.

3, ribs should be cut into small pieces, which is easier to taste and tender.

4. When steaming the ribs, just lay a layer flat, so that the ribs can be better heated and steamed more tender.

Before the ribs are steamed, be sure to cut them into small pieces and soak them in water. After soaking in blood, it won't smell. After soaking, rinse with running water.

6. To eat tender steamed ribs, blanching before steaming is the key. Pay attention to putting cold water into the pot when scalding, and skim off the floating foam on the surface with a spoon after the water boils. The foam floating on the surface is some impurities. It must be noted that the ribs do not remove impurities and affect the taste. Finally, rinse the blanched ribs.

Steamed ribs:

Ingredients: ribs, garlic, ginger, green pepper.

Ingredients: white sugar, soy sauce, oil, cornmeal, oyster sauce, pepper, salt, cooking wine, fermented soybean.

1, chop the ribs into small pieces, wash off the blood on the surface, and then soak them in water, so that the water will not pass through the ribs. After soaking for a while, pour out the water and add water, and change the water repeatedly until the ribs are white.

2. Take out the ribs and drain. First put the powder in the ribs and rub it evenly, then add sugar, soy sauce, oil, oyster sauce, pepper and salt and mix well.

3. Put the powder into the ribs again and knead well. This is a secondary patina, which makes the steamed ribs more tender and smooth.

4. Finally, put the garlic foam, ginger foam and cooking wine into the ribs and stir them evenly, then put them in the freezer for 30 minutes to make the ribs tasty.

5. Put the marinated ribs in a dish, sprinkle with chopped black beans and pepper rings, and then put the water into the pot. After the water is boiled, steam the ribs in the pot for about eight minutes.

6. Take out the ribs after steaming, and the fragrant and tender steamed ribs will be ready.