Steamed spareribs with tender to weeping black bean
It is probably the most tender spareribs I have ever eaten, and I have never failed to make it n times. all my friends who ate it praised it and said it was comparable to the steamed spareribs in the Canton-style morning tea shop. therefore, I decided to write down the "four-step static method" to restore this immortal spareribs.👇🏻Ps is written in front: to tell the truth, when I first did it, I thought it was too complicated. I will never do it again! But after eating, I think the book is worth it.😭And every time I finish my hard work, I will be willing to make it again and again, because it is really too much! All right! Eat! It's over! Therefore, I suggest you find a free weekend afternoon and cook this fairy spareribs with your heart!
Food Ingredients
ribs
400g
Black Bean Sauce
3g
Garlic
3 petals
Ginger
1 tablet
All kinds of marinade
Sugar/Salt/Oil/Starch/Cooking Wine
Step
1
1. For the first time, let stand: 400g of small row of thawed bubble water stand for half an hour to remove blood, and then wipe off the surface moisture with paper.
2
2. The second standing: add 1 spoon of salt to grasp until thick, then add 2 spoons of sugar and corn starch respectively to continue to grasp until gumming, pour tap water over spareribs, let stand for 1 hour, wash with clear water, and then wipe dry with paper.
3
3. The third standing: add 1 tablespoon of sugar and oil respectively, cut 1 piece of ginger and sprinkle it in, let stand for 30 minutes
4
4. The fourth standing time: chop 3g lobster sauce and 3 cloves of garlic into a pan of oil, stir-fry and stir-fry, and pour into the spareribs (note that the ingredients are poured into the raw spareribs, not the spareribs into the pan!!), Add 1 spoon of salt, 1 spoon of cooking wine and 2 spoons of water starch (starch: water = 1:3), and let stand for 15 minutes.
5
5. The last step is to steam in the pan: cold water is put into the pan and steam for 20 minutes after the water is boiled (each family has different firepower, taste one piece before coming out of the pan, and try again for 5-10 minutes if you don't think it is ripe enough). For those who don't want to have more soup after coming out of the pan, they can put a lid or plastic wrap on the bottom of the pan at night to prevent the steam from condensing water from the pan, after coming out of the pan, sprinkle chopped green onion with a spoonful of hot oil!
