A little change of traditional delicacy: spareribs with soy sauce(chuan tong mei wei xiao gai bian chi zhi pai gu )

A little change of traditional delicacy: spareribs with soy sauce

Introduction:

"There are many delicious snacks in Guangdong, among which shrimp dumplings and vermicelli are my favorite. I remember that it was five years ago that I went there last time, and I will have a good taste next time. Spareribs with soy sauce is a famous snack in Guangdong. It's light, fresh and delicious. I've done it before, but it's changed a little today. It's more delicious with mushrooms. Bear's jasmine flowers are blooming again, let her also come out

Production steps:

Step 1: wash the spareribs and soak them in water for 1 hour.

Step 2: remove Lentinus edodes and wash.

Step 3: put the seasoning into the ribs, chop the Douchi and garlic, and fry them with oil.

Step 4: shred the scallion and ginger, put in the spareribs, mix well, marinate for half an hour.

Step 5: spread a layer of mushrooms on the bottom of the plate, then spread the pickled spareribs evenly, and then spread mushrooms on the top.

Step 6: steam in the pan, boil the water and steam for half an hour.

Step 7: prepare some shallots.

Step 8: the delicious ribs are out of the pot.

Materials required:

Spare ribs: moderate amount

Lentinus edodes: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Douchi: right amount

Oyster sauce: right amount

Cooking wine: moderate

Soy sauce: moderate

Pepper: right amount

Sesame oil: right amount

Salt: right amount

Note: Ingredients: spareribs and mushrooms ingredients: scallion, ginger and garlic seasoning: Douchi, oyster oil wine, soy sauce, sesame oil, pepper salt 1, Douchi, oyster sauce and soy sauce all have salt flavor, so salt should be put less according to your own taste. 2. Stir fry Douchi and garlic in oil, then marinate spareribs. It tastes better. 3. The bottom and top layers are covered with mushrooms, with the bottom of the bottom facing up and the bottom of the top facing down. The feeling is that the mushrooms completely wrap the ribs, and the fragrance of the mushrooms can be more immersed in the ribs. 4. If you like the light color of black bean sauce ribs, you have to give up oyster sauce and soy sauce, which are easy to color.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Chuan Tong Mei Wei Xiao Gai Bian Chi Zhi Pai Gu