The practice of steaming pork ribs, the practice of steaming pork ribs

To make the pork ribs more flavorful and tender, it is written in the practice of steaming pork ribs:

Pork ribs should be cut into small pieces, 2cm*2cm is more appropriate, too big will not taste good, too small will be too salty;

To marinate for 15 minutes, add garlic, half a cup of thick soup, soy sauce, starch, and oil and mix well; My own method of making pork ribs is: 1. Cut half a catty of pork ribs into small pieces of 2 cm * 2 cm, and rinse off the blood with water.

Stir garlic, 1/2 cup soup, soy sauce and starch into the steak and leave for 15 minutes.

Stir in the refined oil and place in a steaming dish.

Steam in a steamer for 15 minutes. When heated, the soup will melt into a rich broth, which will penetrate into the pork ribs and will be more flavorful. You must remember that the soup needs to be mixed evenly, you can cut it with a knife first, it is easier to crush and mix well; Or heat it up in the microwave.

LZ should reduce the amount of light soy sauce appropriately to avoid being too salty. If there's anything you don't understand, LZ can also send me a private message.

Cantonese steamed pork ribs.

Ingredients: Appropriate amount of pork ribs, appropriate amount of starch, appropriate amount of salt, appropriate amount of pepper, appropriate amount of cooking wine, appropriate amount of sugar, a little vegetable oil, appropriate amount of minced garlic, appropriate amount of minced ginger, appropriate amount of black black bean sauce, appropriate amount of chopped green onion.

Practice steps] 1, first deal with the ribs, fresh ribs as small as possible, add a spoonful of starch, a small amount of water, wash with your hands, remove impurities and blood, and then rinse under running water, and finally soak in water for 20 minutes, soak out the blood in the bones, pick up and dry. Then use kitchen paper or a towel to dry the surface moisture.

2. The marinating of steamed pork ribs is very simple, add salt, pepper, cooking wine, and sugar, too much seasoning will affect the fresh fragrance of the ribs themselves. Add another spoonful of starch, grasp well with your hands and marinate for 20 minutes. At this time, you can prepare half a head of garlic, stir and crush with stirred garlic, prepare a few taro peels and change the knife and spread them on the bottom of the plate.

3. After the ribs are marinated, add a spoonful of starch and a small amount of vegetable oil, and grasp it again to lock in moisture. Then add minced garlic, minced ginger, and a handful of black bean sauce, grasp and mix well. Put it in a boiling steamer, cover and steam over high heat for 30 minutes.

30 minutes out of the pot, very fragrant, sprinkled with chopped green onions, delicious.

Steamed pork ribs. Ingredients:

Pork ribs, salt, dark soy sauce, light soy sauce, oyster sauce, cooking wine, ginger slices, green onions, starch.

Method: 1. Clean the ribs, and then soak them in clean water for about an hour, which can remove the blood.

2. Drain the soaked pork ribs, pour them into a bowl, then add salt, dark soy sauce, light soy sauce, oyster sauce, cooking wine, ginger slices, green onions, mix evenly, and marinate for 2 hours.

3. Remove the ginger slices and green onions from the marinated pork ribs, and then add 2 spoons of starch to grasp well, so that the starch is evenly wrapped on the ribs, the starch can lock the moisture of the ribs, and the steamed ribs are more tender.

4. Prepare the steamer, put the ribs in the steamer, boil the pot, steam for 40 minutes on medium heat, and the delicious and simple steamed ribs are ready.

Here's how:Step 1: Peel and cut the taro, soak the pork ribs in clean water to remove the blood, and then remove them, and put the taro and pork ribs into a large bowl.

Step 2: Add minced ginger and garlic, 1 tablespoon of light soy sauce, half a tablespoon of dark soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, appropriate amount of salt and cornstarch, grasp and marinate for 10 minutes.

Step 3: Take another plate and spread the taro and then stack the pork ribs, pour the marinated sauce, wait for the water to boil and steam for 25 minutes, then sprinkle with green onions, millet peppers.

Preparation materials: Ingredients: 500g pork chops. Excipients: appropriate amount of salt, appropriate amount of green onion, appropriate amount of garlic, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of starch, appropriate amount of sesame oil, appropriate amount of garlic hot sauce.

1. Soak the pork ribs in blood water, wash them with water, and control the water.

2. Prepare cooking wine, light soy sauce, soybean paste, sesame oil, starch, garlic hot sauce.

3. Put cooking wine, light soy sauce, sesame oil, starch, soybean paste and garlic chili sauce into the ribs, stir well, if the taste is heavy, you can put a little less salt, and then put it in the refrigerator to refrigerate, marinate for at least an hour.

4. Put the marinated pork ribs on a plate and steam them in a pot for 30-40 minutes.

5. Finely chop the green onion and garlic.

6. Remove the steamed pork ribs from the pan.

7. Put the chopped green onion and garlic, if there is coriander, then put some coriander, the finished product is as follows.

Ingredients: 500 grams of pork ribs.

Adjunct: 30 grams of soy sauce.

20 grams of oyster sauce.

Salt 2 grams. 30 grams of rice wine.

30 grams of starch.

1 piece of fresh ginger. 1 slice of green onions.

2 dried chilies.

A pinch of black pepper.

1 stalk of chives. 1 millet spicy.

Steps to steam pork ribs.

1. Soak the ribs in cold water for 10 minutes, change the water once halfway, and gently squeeze it a few times with your hands, so as to drain the blood in the ribs as much as possible;

2. Shred the fresh ginger and green onions, add soy sauce, oyster sauce, rice wine, salt, dried chili peppers and black peppercorns into the pork ribs, stir evenly with chopsticks, marinate for at least half an hour to fully absorb the flavor; If it can be marinated overnight, it can be stored in the refrigerator to prevent deterioration;

3. Put the marinated pork ribs into the **, if you can eat ginger, put the ginger shreds in together, the shredded green onions are not delicious because they have been marinated for too long, and they are not delicious when steamed, so they can not be put away; The soup for marinating the pork ribs is also poured in, and then scoop two teaspoons of starch, the sweet potato starch I use, potato starch or cornstarch can also be used; The effect of starch is the same as putting starch when frying shredded meat, locking the juice of the meat and making the meat tender;

4. Mix the pork ribs and starch thoroughly, not too thick, with a thin layer; Arrange the ribs to look more beautiful;

5. Put the pork ribs plate into the steamer, my steamer is a Zhenmi folding electric steamer, which can be folded and stacked up when not in use, without occupying an area, and full of steam, without this pot, you can use an ordinary steamer, steamer, or rice cooker;

6. Put in the pot of cold water, time for 25 minutes, steam for 1 minute, do not open the lid halfway; It takes about 20-25 minutes to use an ordinary steamer, and it depends on the size of the ribs, the thickness of the meat, and the age and tenderness of the pig selected to adjust the time;

7. After the pot is out of the pot, it is sprayed with fragrant, sprinkled with minced chives to add color and fragrance, and the red millet spicy rings are embellished among them, which is also more and more attractive.

8. Steam the pork ribs, and return to the disc without oil in 20 minutes!

Tips.

The home-cooked recipe for steaming pork ribs is as follows:Ingredients: 750g pork ribs, 100g of tempeh, 4 cloves of garlic, appropriate amount of ginger, 2 tablespoons of cooking wine, 1 tablespoon of sugar, 1 tablespoon of light soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of cooking oil, 1 tablespoon of starch, appropriate amount of salt.

Steps: 1. Chop the ribs into small pieces and soak for 10 minutes to remove the blood.

2. Wash and control water.

3. Chop the ginger and garlic, and prepare the tempeh.

4. Put the pork ribs in a pot, and put the ginger, garlic, and tempeh in.

5. Cooking wine, sugar, light soy sauce, soy sauce, salt, starch.

6. Pour in cooking oil.

7. Mix well, cover with plastic wrap and marinate for 15 minutes.

8. Put it on a plate and steam it for 25 minutes.

9. The taste is amazing.

The preparation of steamed pork ribs with taro is as follows:Ingredients: 1 pork rib, half a taro, 3 tablespoons starch, 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 1 2 tablespoons of sugar, 3 small cloves of garlic, 1 2 tablespoons of salt, 3 slices of ginger, 1 tablespoon of oil.

1. Prepare all the materials.

2. Add 1 tablespoon of starch to the pork ribs, grab a pei wang rent small meeting with your hands, then rinse with water several times and drain.

3. Pat the garlic flat and chop the minced ginger.

4. Put the minced ginger and garlic into the pork ribs, add 1 2 tablespoons of lingqi salt, 2 tablespoons of light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon of cooking wine, 1 2 tablespoons of sugar, 1 tablespoon of starch.

5. Grasp evenly and marinate in the refrigerator for 2 hours.

6. Peel and wash the taro, cut it into small pieces, and put the taro on the bottom of the plate.

7. Add 1 tablespoon of peanut oil to the marinated pork ribs, mix well, and then add 1 tablespoon of starch and mix well.

8. Spread the ribs on top of the taro.

9. Steam over medium heat for 30 to 35 minutes.

10. The pork ribs are tender and smooth, and the taro absorbs the soup of the pork ribs, which is salty, sweet, soft and glutinous.

The home-cooked recipe for steaming pork ribs is as follows:

Ingredients: 1 kg of pork ribs, 5-6 taro, a few slices of ginger, 4-5 cloves of green onions.

Excipients: 2 tablespoons light soy sauce, 1 tablespoon soybean paste, 1 tablespoon oyster sauce, 1 tablespoon salt, 2 tablespoons cooking wine, 1 tablespoon sweet potato starch, 1 tablespoon vegetable oil, 1 chives.

1. Put the ribs into the basin and soak for 1 hour to soak out the blood of the ribs.

2. Chop the garlic into minced garlic, mince ginger and chives, and then put on a plate for later use.

3. Put on gloves and scrape off the taro skin, rinse it and cut it into pieces and put it in a steaming tray for later use.

4. Rinse the soaked pork ribs with Zhonghong water several times, rinse the blood water Suichun, and then take it out and squeeze out the blood water from the pork ribs and sell the family book into a large bowl. Add minced garlic and ginger in turn, 2 tablespoons of light soy sauce, 1 tablespoon of soybean paste, 1 tablespoon of oyster sauce, 1 tablespoon of salt, and 2 tablespoons of cooking wine.

5. Then grasp and mix evenly with your hands, add 1 spoon of sweet potato starch after grasping and mixing evenly, continue to grasp and mix evenly, let the ribs be coated with starch, then add 1 spoon of vegetable oil, stir evenly and marinate for 10 minutes.

6. Place the marinated pork ribs on the top of the taro in turn, put them in a boiling steamer, steam them over low heat for 40 minutes, and steam the ribs.

7. Steam the pork ribs and sprinkle them with chives to make a dish.

Steps for steaming pork ribs at home:Ingredients: 500 grams of pork ribs, 50 grams of steamed pork powder, 3 pieces of ginger, 1 clove of garlic.

Excipients: 1 teaspoon sugar, a pinch of white pepper, 1 4 teaspoons dark soy sauce, 1 teaspoon oyster sauce, 1 teaspoon light soy sauce, 1 teaspoon cooking wine, appropriate amount of stock.

Steps: 1. Prepare the required materials.

2. Chop the pork ribs into small pieces and soak them in clean water to remove the blood and wash them off.

3. Add sugar, light soy sauce, dark soy sauce, ginger, garlic, white pepper, oyster sauce and cooking wine and mix well. Mix well and marinate for about 30 minutes.

4. Stir in the steamed pork rice noodles.

5. Add a little water or broth and mix well for later use.

6. Place the ribs on a plate.

7. Steam in the steamer for about 20 minutes.

8. Sprinkle chopped green onions before cooking.