How to steam pork ribs to taste tricks, how to make steamed pork ribs delicious

If you want to steam pork ribs to make delicious, the first thing is to choose the right ingredients, when you choose pork ribs, you must choose the kind of fat and thin ribs, if it is pure lean meat, pork ribs without fat, then the taste will be very poor after steaming, if you choose the kind of fat and thin, then when steaming, the ribs themselves can exude oil, and there is no need to add more, so that the steamed pork ribs, the meat will be fresh and tender.

2. Soak in water before steaming.

When you want to make the meat of the ribs more tender, and there is no fishy smell, then the step of soaking in water is also very necessary, whether you are braised or stewed, it is best to soak the ribs in advance, and wash them repeatedly, so that the dirty water and blood stains in the ribs will be rinsed clean. If you don't soak the pork ribs in water before steaming, the steamed pork ribs may have a great aroma. However, if you soak it in water and then steam it, the steamed pork ribs will not only have no fishy smell, but the meat will also be very tender.

3. Marinate for a while.

The third tip is to marinate the ribs, which is essential if you want them to be delicious and tender. Before you usually steam the ribs, you can use your favorite seasoning to marinate the ribs first, and then put them in the pot to steam. When you put the seasoning, you should remember that ginger, garlic and cooking wine can remove the fishy smell of pork ribs, so it is indispensable, and salt is also an essential condiment.

In addition to these essentials, you can also add some others according to your preference, which can make the ribs taste better, and after the ribs are steamed, the fragrance is stronger, the juice is more, and the taste is also very tender.

We can usually eat fried pork ribs, or sweet and sour pork ribs, etc., and we can also stew pork ribs. 

What I bring to you today is a skill of steaming pork ribs, because many times when we steam pork ribs, there may be a fishy smell after steaming, and it is not very fragrant and delicious, and it is not as delicious as what is sold outside. But today, if you learn this skill, you can ensure that you can steam out the pork ribs, which do not have a fishy smell, are fragrant and delicious, and are even more delicious than those sold in restaurants, especially authentic, and you can make the taste of a chef at home in the future! So let's take a look at what the trick to today's ribs is and how to do it!

First we prepare the ribs and tamales, as well as the potatoes. We cut the pork ribs into sections, then soak them in water and wash them, soak them in blood water and impurities, then add an appropriate amount of dark soy sauce, light soy sauce, oyster sauce, cooking wine, ginger, garlic and salt, stir well, and marinate for about half an hour. 

Then stir in the steamed pork rice noodles, we add a little water, stir well, and set aside. 

We add a pinch of salt to the potatoes and arrange them evenly in the steamer. Then the ribs are spread on top of the potatoes and we press them in a pressure cooker for twenty-five minutes

It's very simple, this steamed pork ribs is ready! The trick I teach you is to marinate the ribs first, and be sure to soak them in water, so that the ribs will be tender. The flour for steamed pork ribs, we can use steamed pork powder, rice flour, glutinous rice flour, we can set it ourselves according to our actual situation.

And steamed pork ribs should choose fat and thin pork ribs in terms of ingredients, and you can't choose all lean, otherwise there is no oil in the meat, and the steamed pork ribs will be more chai. Then after all the seasonings are mixed thoroughly, we mix it on the surface of the ribs with a little dry starch to form a thin layer of paste, so that after steaming, the internal moisture in the ribs can be maintained very well, and it will be more tender! The skills have been taught to you, this dish has also told you how to make it, and the ribs are very delicious, so what are you waiting for?

Learn it yourself! 

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.

Pork ribs are rich in protein, its meat is tender and it is loved by people, today we will introduce the method of steamed pork ribs.

Ingredients. Recipe calories: 3891 (kcal).

Ingredients. 1000g pork ribs

Method steps.

Wash and chop the ribs and set aside;

Peel and wash the potatoes and cut them into small pieces for later use;

Prepare an appropriate amount of rice noodles for later use;

Wash and chop the ginger and set aside;

Place the pork ribs and potatoes in a larger container and add the prepared rice noodles, ginger and salt;

Add a spoonful of bean paste;

Mix the ribs well and place them in small bowls;

Put all the small bowls of pork ribs in the steamer and steam for 30 minutes, then you can enjoy the delicious steamed pork ribs.

Steamed pork ribs Many people like to eat them very much, the pork ribs are delicious and nutritious, and many families like to make steamed pork ribs at home. So how do you make steamed pork ribs delicious? In fact, making steamed pork ribs is a very delicate job, and if you make it well, it will be very delicious.

For the sake of your family, it is best to learn the following recipes for steaming pork ribs.

1. Prepare materials.

2. Cut the ribs into small pieces about the size (please help the supermarket meat cabinet for you), place them under running water and repeatedly grab and wash them until the water is clear, drain the water and set aside; Soak the dried tempeh in water for later use (don't soak it for a long time, the fragrance will be lost);

3. Put ginger slices in the ribs, add refined salt, sugar, light soy sauce, head soy sauce, cooking wine, starch and mix well and marinate (about half an hour); Chop the soaked tempeh slightly, put it in a small bowl, chop the garlic cloves into a puree and put it in a small bowl, heat 1 spoon of oil, and pour it into a small bowl to stir the tempeh and minced garlic;

4. Mix the tempeh and minced garlic well and pour into the marinated pork ribs; Mix the ribs and all the seasonings well and set aside;

5. Prepare the steamer and use cabbage leaves as the auxiliary base (the auxiliary material is not limited, I personally prefer the faint fragrance of cabbage leaves after steaming, and the taste is very good with potatoes, taro or pumpkin).

6. Evenly drain the ribs into the steamer, as flat as possible without overlapping, so that the ingredients can be evenly heated;

7. Boil the steamer on high heat, put the steamer in, cover it and steam it (about 10 minutes, the diameter of the small steamer is about;

8. Wash the red bell pepper and shallots, cut them into minced pieces, steam the pork ribs from the pot, sprinkle them on top, and mix slightly before serving. (I use a bamboo steamer at home, and of course, a general stainless steel bowl or something is fine).

9. Tips:

Material selection: Choose straight row (net row) of pork ribs, chop a small piece, left and right, easy to cook and more flavorful; If you use large pork ribs to make it, you need to add the blanching process of pork ribs;

Steaming time: To be flexible, the firepower of each stove is different, the amount of ingredients is different, and the size of the steaming container is different, so the time taken will also vary. The small steamer I commonly use at home is about about 10 minutes in diameter, and the heat is just right for about 10 minutes. However, I believe to try more.

After one or two times, you will find the most suitable cooking time.

3. Freshly steamed pork ribs.

1.Chop the pork ribs and blanch them for 3 minutes, sprinkle some cooking wine when the water boils, remove and wash for later use.

2.Marinate the ribs for 1 hour with shredded ginger and seasonings other than water starch.

3.Slice the bamboo shoots and mushrooms, cut the ham into strips, and spread them all on the bottom of the plate.

4.Pile in the pork ribs, pour the juice from the marinated pork ribs on top, and steam in a pot with cold water for 30 minutes.

5.The steamed pork ribs are filtered out of the soup, and the soup is thickened with water starch and poured over the ribs.

Ingredients: 200g pork ribs, 100g enoki mushroom, 8g tempeh Auxiliary materials: 5ml of white wine, 5ml of light soy sauce, 2g of salt, 5g of green onions, 5g of red pepper 1, main raw materials.

2. Wash the blood from the ribs with running water and drain the water.

3. Add the white wine, light soy sauce and salt to the pork ribs, mix well and bury the pickle for about 15 minutes.

4. Cut off the tail of enoki mushroom.

5. Soak enoki mushrooms in water for 5 minutes after tearing them apart.

6. Scoop up and drain in a drainy basin.

7. Drain the tempeh with a leaky net to rinse and drain the water.

8. Finely dice the red pepper.

9. Cut the green onion into white and chopped green onions.

10. Put enoki mushrooms into the bottom of the pot, then cover the pork ribs, and sprinkle with green onions, black beans and diced red peppers.

11. Put an appropriate amount of water in the electric pressure cooker, put a steaming rack in the pot, and put the basin with pork ribs on the steaming rack.

12. Set the electric nuclear pressure cooker for 25 minutes.

13. After the electric pressure cooker is gasped, sprinkle with green green onions.

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Pork ribs, rice noodles, coriander, watercress, tofu milk, Sichuan pepper, ginger, green onion, garlic, salt, monosodium glutamate, pepper, vegetable oil.

1. Chop the pork ribs into knots, add fried crispy bean paste, salt, minced ginger, minced green onions, Sichuan pepper, tofu milk, pepper, and monosodium glutamate and mix well, then add rice noodles and vegetable oil and mix well.

2. Put a lotus leaf on the steamer, put in the pork ribs, steam for 40 minutes until cooked, take it out, put in the minced garlic and coriander leaves, and put it on a plate.

Steamed pork ribs. Ingredients: pork ribs, sweet potato, Sichuan spicy bean paste, dark soy sauce, garlic, wine sauce (no cooking wine can be substituted), sugar, salt, chicken essence, steamed pork rice noodles, green onion, cooking oil.

Method:1Cut the pork ribs into 3 cm long pieces, peel the sweet potatoes and cut them into small pieces, and mince the garlic and shallots.

2.Add the bean paste, a small amount of dark soy sauce (mainly for coloring), minced garlic, sake sauce, a small amount of sugar, chicken essence, a small amount of salt, and cooking oil (as much oil as the oil used to cook so many pork ribs) to the pork ribs, mix well, and pour in the steamed pork rice noodles so that each pork ribs are evenly coated with a layer of rice noodles.

3.Take the steamer, put a layer of cut sweet potato wedges underneath, then spread the pork ribs on top, steam on high heat for 45-60 minutes, and finally sprinkle with chopped green onions.

Note: The bagged steamed pork rice noodles generally sold outside have been salted, and the bean paste itself also contains a considerable amount of salt, so be careful when adding salt to the pork ribs, a small amount many times. Sweet potatoes, potatoes, bean sprouts, peas, etc. are not necessarily used for the bottom.

If you don't have a steamer, you can replace it with a bowl and put it directly into a pot mixed with water, and the water can be submerged until the bowl is half high. Don't forget to add some water to the pot from time to time when steaming, so that the water does not boil dry. If you use a bowl to steam, remember to add boiling hot water, otherwise the bowl will definitely explode as soon as it is cold and hot.

This paragraph] is salty, spicy and fragrant, and the pork ribs are soft.

Steamed pork ribs are the best to eat.

Ingredients: small short ribs (2 pounds), shallots (2 shallots), ginger (1 small piece).

Condiments: steamed pork powder (1 bag), light soy sauce (2 spoons), salt (1 spoon), red bean curd juice (a little).

Method:1Cut the ribs into small pieces, wash and blanch, drain. Shred the ginger and chop the shallots.

2.Take a large bowl, pour the washed pork ribs into the bowl, add the chopped green onion and ginger, salt, light soy sauce, and stir well. Marinate for 1 quarter of an hour.

3.Pour an appropriate amount of steamed meat powder into a bowl and grasp well. Add a little fermented bean curd and mix well.

4.Steam for 1 hour.