Foodabc Chinese cuisine Cantonese cuisine

Serve with soy sauce and pork ribs

2024-10-26 14:59:14 1015

I didn't like to eat fermented black beans before, it always felt dark and bitter. Later, I tried my mom's soy sauce pork ribs and improved them on my own when I got home. My husband said it was much better than the signature pork rib rice outside, and it was also delicious for steaming fish.

Details of ingredients

Pork ribs1 article
Fermented black beans2 small spoons
garlic4-5 lobes
Light soy sauceHalf spoon
saltHalf spoon
Cornstarch1.5 spoons
Black pepper Half spoon
Cooking wine1 small spoon
Chicken powder1 small spoon
have1 small spoon

Technique

difficultySimple
workmanshipsteam
tasteGarlic
timeTwenty minutes

Steps to make Serve with soy sauce and pork ribs

1. Material group photo.
2. Wash the blood off the pork ribs, add salt and scrub to remove the gamey smell, and set aside.
3. Ginger, garlic, and fermented black beans, wash and mix together, chop as much as possible.
The small spoon used for seasoning.
5. Add oil, crushed black pepper, cornstarch, salt, chicken powder, soy sauce, and cooking wine in sequence.
6. Stir evenly, let the seasoning wrap around each rib, marinate for 1-2 hours, and let it taste better over time.
7. Put it into the rice cooker and steam it together with the rice until cooked.
8. Once cooked, the juice alone can make two bowls of white rice. Let's give it a try.