Steamed spareribs with soy sauce and garlic(tie qiu biao dou chi suan xiang zheng pai gu )

Steamed spareribs with soy sauce and garlic

Introduction:

"There is a saying that" stick autumn fat "among the people. It is popular to weigh people by hanging scales on the day of the beginning of autumn, and compare their weight with that of the beginning of summer to test their fatness and thinness. Weight loss is called "bitter summer". At that time, people's judgment of health was usually based on fat and thin. Thin, of course, need to "fill", fill the way is "paste autumn fat", eat delicious food, of course, preferred to eat meat, "with meat paste fat". On this day, ordinary people eat stewed meat, and those who are more particular eat white cut meat, stewed meat, dumplings filled with meat, stewed chicken, stewed duck, braised fish, etc. Now let's make a small paste of autumn fat - steamed spareribs with soy sauce and garlic

Production steps:

Step 1: chop the garlic.

Step 2: chop the lobster sauce.

Step 3: wash the spareribs with blood.

Step 4: remove the water and add salt.

Step 5: add sugar.

Step 6: add soy sauce.

Step 7: add the cornmeal.

Step 8: put in the garlic.

Step 9: add the Douchi.

Step 10: mix well and marinate for 15 minutes.

Step 11: finally put a little cooking oil and then grasp evenly.

Step 12: steam over high heat for 20 minutes, remove the lid and turn off the heat.

Step 13: finished product drawing.

Materials required:

Spare ribs: moderate amount

Garlic: right amount

Salt: right amount

Douchi: right amount

Sugar: right amount

Raw powder: appropriate amount

Soy sauce: moderate

Edible oil: right amount

Note: [CSY warm tips] 1. The last way to drain oil is to block the gravy.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: garlic

Chinese PinYin : Tie Qiu Biao Dou Chi Suan Xiang Zheng Pai Gu