What can I tell you about the pork ribs with cured meat?

Chop the pork ribs, soak in water for 20 minutes, drain and set aside.

Add light soy sauce, oyster sauce, cooking wine, and tempeh to the pork ribs, mix well and marinate (marinating overnight in advance is the most flavorful).

Slice the bacon, dice the carrots and yams.

Wash the rice, spread it halfway through the bottom of the pot, and put a layer of bacon slices.

5. Cover the remaining rice on the bacon and slowly pour water into one knuckle deep. (Slowly pour it along the edge of the pot to prevent the bacon from drifting out, the amount of water is slightly less than the usual steamed rice, and some water will come out when the ribs are steamed).

6. Sprinkle diced carrots and yams on the rice and press the cook button.

7. After 15 minutes, open the lid and stack the marinated ribs on top of the rice.

8. After the rice cooking button jumps automatically, pour a little salad oil along the edge of the pot, press the rice cooking button again, and wait until the rice cooker rice button automatically jumps again.

9. Serve in a bowl and garnish with blanched spinach.

1. First of all, we have to go to the vegetable market to buy about two catties of pork ribs, this year's pork ribs ** are very expensive, about 40 yuan a catty. After buying the pork ribs at home, chop them into pieces, add a spoonful of salt to them, then add two tablespoons of flour, and mix them with your hands.

Then put the ribs under running water and rinse the ribs, which can effectively remove the blood in the ribs, and also effectively remove the smell of meat.

2. After rinsing the ribs about two or three times, we need to control the moisture of them, and then use a knife to scratch the surface of the ribs with a knife, so that it is easier to absorb the flavor when cooking. Then put the ribs in a paper towel or rag and absorb the moisture on the surface.

After the ribs are ready, we also have to prepare a side dish betel nut taro, which is peeled in advance, cleaned, and then cut into large slices with a knife, and then cut into small pieces and put them in a bowl for later use.

3. Prepare some garlic, crush it, and chop it into minced garlic. Then prepare an appropriate amount of tempeh and chop it for later use, so that when the tempeh is made, it will be easier to produce a flavor. Then heat the oil, add an appropriate amount of cooking oil to the pot, the oil temperature is hot, add the prepared minced garlic and tempeh directly to the pot, pour it out of the fragrance, pour it out of the bowl for later use.

Next, we need to marinate the ribs, add a spoonful of salt to the ribs, an appropriate amount of light soy sauce, a little sugar, and finally add an egg to steam, and grasp it by hand and mix evenly.

4. After the ribs are boiled for 5 minutes, we also add a little pepper to the ribs, a spoonful of cooking wine or rice wine to remove the smell. Finally, add an appropriate amount of cornstarch to grasp and mix evenly to lock in the moisture in the ribs, which will make the cooked ribs more tender.

Then we have to add the prepared minced garlic and tempeh to the pork ribs and mix well. Finally, add a little sesame oil to enhance the flavor, and after grasping and mixing evenly, you can put the ribs on the plate, and arrange them together with the prepared taro, the taro should be put on the bottom of the plate, and the ribs should be evenly spread on the surface of the taro.

5. Finally, you only need to prepare the steamer, add an appropriate amount of water to the steamer, boil the water over high heat, put the pork ribs into the pot, and steam for 25 minutes on high heat. When the ribs are fully steamed, you can open the lid and remove the steamed ribs from the steamer.

After the pork ribs are out of the pot, some shallots should be sprinkled on the surface to increase the appearance of the ribs, and a delicious steamed pork ribs with soy sauce will be done. The meat of the pork ribs is very tender and fragrant, and after the meat is infused with the aroma of tempeh, the taste is really good.

600g pork chops, 3 sausages, 1 salt, 4 tsp taibai powder, 1 tbsp rice wine, 1 tsp soy sauce, 1 2 tsp water, 1 2 tsp sugar, 1 tsp pepper, 1 4 tsp shallots, 1 tbsp garlic oil, 1 tbsp bean drum.

Method. Preparation: Spices (shallots. Garlic) first fry in oil until fragrant, and add a little oil and a little sugar to the black bean drum to steam until soft and set aside.

Stir the pork chops with the seasoning and marinate slightly for 15-20 minutes.

Then stir in the spices from step 1.

Top with a whole sausage and steam in an electric pot for 20 minutes.

It is easier to eat the sausage sliced before serving, and the pork ribs are smooth and tender and delicious in every bite.

The most important thing is to choose fresh pork ribs and clean them, blanch them to remove the fishy smell, and put them in the steamer with bacon and tempeh to steam for 30 minutes, so that they will be delicious.

Material. Ribs.

Half a catty, two teaspoons of ginger drum

Sand ginger. Ginger, garlic, soy sauce, peanut oil, salt.

Method. 1. Cut the pork ribs into small pieces and fly into water;

2. Wash the ginger drum and press it into a crushed shape with the back of a kitchen knife, so that the ribs are easier to taste;

3. Chop a little sand ginger, ginger and garlic respectively, and marinate with pork ribs, ginger drum, a little soy sauce, a little peanut oil and a little salt for 15 minutes;

4. Put it in the steamer and steam for 20 minutes. Brother quarreled.

The preparation of steamed pork ribs with soy sauce.

Ingredients. Rib cartilage 300 grams.

Salt 1 teaspoon.

Sugar a teaspoon.

1 tablespoon of dried tempeh.

Garlic 3 cloves. Ginger 3 slices.

Cooking wine 1 tablespoon.

Light soy sauce 1 tablespoon.

Dark soy sauce 1 teaspoon.

Count green onions. Cornstarch 1 tablespoon.

Oyster sauce 1 tablespoon.

Two tablespoons of oil.

Red bell pepper in small amounts.

Pepper to taste.

Steps:

It is best to choose rib cartilage, and if you don't have it, choose ribs. Cut the ribs into small pieces of about 2cm. Soak the ribs and rinse them, changing the water several times during the process to remove the blood and fish.

Dice ginger, garlic and shallots, and cut the green onions into white sections. Red bell peppers are also diced and set aside. Wash the dried tempeh and chop it up.

Mix 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 1 teaspoon of sugar, 1 teaspoon of salt, 1 teaspoon of dark soy sauce and pepper to make a sauce.

Heat the oil in a hot pan until it is 5 hot, add the green onion, minced ginger, minced garlic, and tempeh and stir-fry quickly to bring out the fragrance.

Add the stir-fried seasoning in step 4 to the ribs and grasp well.

Add the sauce from step 3 to the ribs and grasp well.

Add a tablespoon of cornstarch and grasp it thoroughly with your hands to ensure that each rib is coated with cornstarch to make the ribs tender. Cover with plastic wrap and marinate in the refrigerator, it is best to have more than 3 to 4 hours of time, and half an hour if you don't have time!

The marinated pork ribs remove the green onion white, and before steaming, you can use cornstarch and water to adjust a little sauce and pour it on the surface of the ribs, that is, the second thickening, which is the secret of the tender pork ribs. Then pour a tablespoon of raw oil evenly on the ribs, so that the ribs look better.

Spread the ribs on a plate piece by piece, sprinkle with diced red bell peppers, cover with plastic wrap, and poke a few holes in the surface of the plastic wrap with a toothpick.

Bring water to a boil in a steamer, put the dish in the pot and steam over medium heat for 15-20 minutes.

Sprinkle chopped green onions after removing the ribs! Enjoy!

1. Marinating with cornstarch and adding a little water to the second thickening of the pork ribs before steaming are the secrets of the tender pork ribs. Drizzle raw oil on the ribs, so that the ribs look better. It's all the secret of a restaurant chef!

2. Wash the dried tempeh and chop it up to release the flavor of the tempeh.

3. The ribs should be cut into small pieces, and it is more suitable to use rib cartilage. The ribs should be spread flat in a flat bowl, so that they are evenly heated, easy to steam, and have a good taste. Don't stack the ribs and steam them unevenly.

4. Steaming with plastic wrap can avoid the inflow of water vapor to ensure the original flavor of the pork ribs and the taste is better.

Ingredients. Pork ribs a pound.

Salt a spoonful. Oyster sauce 1 scoop.

Light soy sauce to taste.

Sugar a spoonful. Cooking wine to taste.

Minced garlic to taste.

Tempeh to taste.

Starch 1 scoop.

Steps:

The ingredients are prepared as follows, and the ribs are washed and set aside.

Rinse the tempeh.

Chop the tempeh. Garlic and tempeh are added to the ribs.

Add salt, sugar, light soy sauce, cooking wine, oyster sauce, starch, etc.

Grasp and marinate for more than half an hour.

Steam on high heat for 10 minutes.

When the time is up, steam and take it out and serve.

Let's eat! Tips:

Steam for 10 minutes, and you will get old after a long time.

Method 1. Ingredients: Premium Ribs, Yongchuan Tempeh, Red Pepper, Green Onion, Ginger, Salt, Sugar, Corn Starch, Oil, Haitian Gold Label Oyster Sauce, Cooking Wine, Steps:

1. Wash and chop the ribs, add the marinade and grasp it well with your hands, and marinate for 30 minutes.

2. Chop the tempeh into minced pieces; Remove the stems and seeds of the red pepper, wash and cut into cubes; Finely chop the ginger and shallots.

3. To the pork ribs, add the tempeh, red pepper cubes and minced green onion and ginger in turn, and stir well.

4. Take a deep plate, pour in the tempeh pork ribs, spread out and set aside.

5. Boil the water in the pot, add the tempeh pork ribs, cover and steam over high heat for 30 minutes.

6. Take out the steamed tempeh pork ribs, sprinkle with chopped green onions, and then remove from the pot.

We often eat bean drum is a good way to help digestion, prevent disease, delay aging, enhance brain power, lower blood pressure, eliminate fatigue, reduce pain, and a variety of nutrients contained in the bean drum can improve the gastrointestinal flora.

Practice 2. Ingredients: pork ribs, tempeh, green onion, ginger, garlic, dried chili, light soy sauce, cooking wine, sugar, chicken essence, salt, oil.

Steps: 1. Slice the green onion, garlic and ginger for later use, wash the pork ribs, boil the pot under cold water until the water boils, remove and wash off the foam.

2. When the oil in the pot is about 7 hot, stir-fry the green onions, garlic and ginger, tempeh and dried chili peppers to bring out the fragrance.

3. After the green onion, garlic and ginger, tempeh and chili pepper are fried, pour them into the blanched pork ribs, add light soy sauce, cooking wine, sugar, chicken essence and salt, stir well, and marinate for about 1-2 hours.

4. If the taste is light, you don't need to add salt, because the tempeh itself is salty, and a small amount of salt can be added if the mouth is heavy.

5. Put the marinated pork ribs in a steamer and steam over high heat for 50 minutes.

In addition to protein, fat, and vitamins, we can also contain a lot of calcium phosphate, bone collagen, bone mucin, etc., which has a good effect of nourishing yin and aphrodisiac, and nourishing essence and blood.

To make pork ribs with soy sauce, first cut the pork ribs into small pieces, blanch them in a pot, then put the ginger pork ribs in the pot, put them in the pot and then put a little sugar, add the dark soy sauce pork ribs to fry until golden on both sides, then put in the tempeh, continue to turn into a small hot pot and add water to simmer, and simmer for half an hour.

Method. After the pork chops are drained of the living water, add the marinade and mix well and let stand for 20 minutes to let the steak have a salty taste and aroma.

Add a little oil to heat the pan, after the tempeh, 5 garlic heads, 1 large chili pepper to remove the seeds, burst the aroma.

The pork ribs are placed in a small pot, spread with fried spices, and after a cup of water is steamed in the outer pot, they can be taken out and plated, and then added to make a delicious Hong Kong-style snack for less than 100 yuan.

It's really delicious.

【Ingredients】:

Ribs 350 grams.

[Ingredients]:

20 grams of black black bean sauce, 20 grams of cooking oil, a small piece of ginger, half a garlic, a small handful of chives, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 teaspoon of sugar, 1 tablespoon of starch, appropriate amount of salt, 2 red chilies.

Method.

Step 1:350 grams of ribs, cut into small pieces of about 3 cm, clean, and then put them in a bowl, add water to soak the ribs for 1 hour, soak out the blood in the ribs, and remove the fishy smell of the ribs. (--The step of soaking in water can not be omitted, especially steaming pork ribs, only when the blood in it is soaked out, the pork ribs will be delicious.)

Step 2:While the pork ribs are soaked in water, start preparing other ingredients, peel and wash the ginger, cut the ginger into shreds, peel the garlic and cut it into finely minced garlic, divide the chives into two parts, the green onion white and the green onion leaves, and cut them separately. (--Green onion white with ginger and garlic, if boiled soy sauce, green onion leaves cut into chopped green onions, etc., sprinkle on top when the ribs come out of the pot.)

Step 3:Put the tempeh on the cutting board and chop it slightly, put oil in the pot, put in the tempeh, stir-fry the flavor of the tempeh over medium heat, then add shredded ginger, minced garlic and green onion and stir-fry until fragrant, then add 2 spoons of light soy sauce, 1 spoon of dark soy sauce, a small amount of salt and 1 teaspoon of sugar, mix these seasonings evenly, just like that, the soy sauce is fried, very fragrant. (--Light soy sauce and dark soy sauce can be used to flavor and color pork ribs, and sugar can be used to enhance freshness.

Step 4:Put the fried soy sauce in a bowl, let it cool, then take out the soaked pork ribs and drain the water, then pour the cooled soy sauce into the pork ribs, grasp the pork ribs and soy sauce evenly with your hands, then cover with plastic wrap and put it in the refrigerator to marinate for 2 hours. (--There are a lot of spices in the ribs, in order to avoid the smell of the refrigerator, be sure to cover the bowl before putting it in.)

Step 5:Add 1 tablespoon of starch to the marinated pork ribs, then pinch evenly, put red chili rings on the ribs, steam for about 15 minutes, and sprinkle the remaining green onion leaves when they come out of the pan. (--Some people in the family don't eat spicy, so they don't put chili peppers, in addition, Cantonese cuisine only steam this dish for 6 minutes, this time the meat is the most tender, I personally like to steam for a longer time, to achieve the state of "bone" and "meat" gently separated, so steam it in a pressure cooker for 15 minutes, this depends on personal taste to choose.)

Finished product:The meat is tender, the garlic and soy are mixed, the aroma is rich, the soup is rich, pour a little on the rice, you can eat a bowl of rice without vegetables, remember to try if you want to eat. (- It will look better with a little more pepper rings.) ）

Epilogue As the saying goes, "Pig does not have ginger, fish does not have garlic", because ginger in pork will cover up the umami of meat, in order to remove the fish, I put a little ginger shreds, it is said that this dish in Cantonese cuisine does not put ginger, only put more garlic, so it is also called garlic soy sauce steamed pork ribs, if you want to taste more authentic, you can not put ginger shreds.