Black bean steamed pork ribs(dou chi zheng pai gu )

Black bean steamed pork ribs

Introduction:

"I eat steamed vegetables in summer. It's not greasy and super delicious ~ ~ it's a modified version of mom's taste, because mom doesn't like pepper ~"

Production steps:

Step 1: prepare the required materials;

Step 2: wash and drain the pork chop with clean water, add proper amount of cooking wine, soy sauce, oyster sauce, salt, sugar, pepper, sesame oil and starch, mix well and marinate for 1 hour;

Step 3: soak and wash the Hypsizygus marmoreus; (after steaming, there is a lot of juice. Suddenly, I want to grab a handful of mushrooms and put them under the ribs)

Step 4: Chop onion, ginger, garlic and red pepper;

Step 5: put the Agaricus marmoreus on the bottom of the plate and put the ribs on it;

Step 6: mix onion, ginger, garlic, red pepper and Douchi, spread on the spareribs;

Step 7: add water and bring to a boil. Steam the spareribs for 30 minutes.

Materials required:

Pork chop: 3

Hypsizygus marmoreus: 1

Flavor Douchi: 1 tbsp

Red pepper: 1

Scallion: 2

Garlic: 1 slice

Ginger: 1 small piece

Cooking wine: moderate

Soy sauce: moderate

Oyster sauce: right amount

Sugar: right amount

White pepper: right amount

Starch: right amount

Salt: right amount

Oil: right amount

Note: marinate the spareribs first.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Dou Chi Zheng Pai Gu