How to cook and eat steamed pork ribs with Cantonese-style lobster sauce

Costal cartilage 1kg

Salt15g

Sugar 15g

Douchi (washed)10g

Garlic (cut into large grains) 15g

Cooking wine 15ml

20 ml of raw oil

3 or 4 slices of ginger

Proper amount of raw flour

Practice of steaming spareribs in Cantonese tea houses

The rib is preferably costal cartilage, otherwise the rib can also be used. Cut the ribs into 2cm pieces (not so precise, of course, but not too big).

Soak and rinse the cut ribs repeatedly, change water, massage and rinse the blood oil until the meat turns white. Take out the ribs and soak them in dry water for about an hour.

Saute garlic and lobster sauce in a frying pan, pour the oil into the ribs and add a few slices of ginger, but not too much. Add salt, sugar, corn flour and cooking wine and mix well. Marinate for 4 hours. I put the pickled ribs in the refrigerator for the night.

Take the amount that needs to be steamed, and it is better to steam in small portions. Pick out garlic and lobster sauce, add a little cornflour and water and mix well. This is called secondary thickening. Before you put it in the cage, pour some raw oil and steam it beautifully.

The water rolled into the cage and became low in heat. When it is steamed for 10 minutes, you can see whether it is ripe or not. If it is not ripe, add a few minutes. But don't steam for too long.

skill

Soak = remove the fishy smell, massage to soften the meat, and remove the seasoning before serving, otherwise the taste will be too strong. The secret of tender and smooth is to flour twice, thicken it, oil it before steaming, make the ribs look good, and steam it on low heat is the secret of tender and smooth.

Never steam too much at a time, or the taste will be gone! It is best to steam it in a small cage. I once bought pickled raw ribs in a hotel. Because of the word "small", I couldn't taste the restaurant when steaming at home. Too many ribs, steamed for a long time is not delicious.