Spare ribs in black bean sauce(chi zhi pai gu )

Spare ribs in black bean sauce

Introduction:

"I like morning tea very much, and I like the spareribs with soy sauce in Cantonese cuisine. Eat much, oneself made this operation simple but flavor unique black bean sauce spareribs

Production steps:

Step 1: Chop ribs into small pieces, wash and dry.

Step 2: add seasoning 1 to the dried spareribs and grasp them well by hand.

Step 3: shred ginger and Douchi on spareribs, marinate for 15 minutes. Marinate for 30 minutes if you have time.

Step 4: after marinating for 15 minutes, put water into the pot and bring to a boil. Steam the spareribs over the top of the pot for 6 minutes. Then turn the spareribs around and steam for 4 minutes. Turn off the heat and take them out.

Step 5: Sprinkle with scallion, heat peanut oil to 100% heat and pour on the ribs.

Materials required:

Ribs: 500g

Douchi: 50 pieces

Ginger: 3 slices

Scallion: 2

Wine: 1 spoon

Salt: 1 / 5 spoon

Soy sauce: 2 spoons

Veteran: 1 / 4 spoon

Starch: 1 spoon

Peanut oil: bottom of a bowl

Note: 1, ribs must buy small steak, big steak is very firewood. If you want to chop small pieces, do you want to ask the owner of the meat stand to chop them, or do you want to chop them in large pieces? The smaller half will be more tender. 2. Pickled spareribs must be salted with dry starch. The tender taste depends on this and the heat. It's easy to lump when wet is added. 3. The temperature is very important. Too long will make you old. If the fire in your home is very big, you can shorten it appropriately. Dark fragrance belongs to CUHK. 4. Turning over in the middle is also very important. It's more delicious.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Chi Zhi Pai Gu