Home style Cantonese steamed spareribs
Introduction:
"Some time ago, I read too many posts about dark cuisine, and there were also some posts about Keng dad's kitchen, which wasted food materials, time, and people. Although I read them happily, I found that many beginners were really hurt. So on a whim, I also published a post about tube bone corn and wax gourd pot, although the response was not very good But as long as there's a children's shoe tag, I will continue. In that building, I promised to make a more authentic Cantonese style steamed spareribs for you next time, which has been put off till now. I hope you'll forgive me. I don't talk too much, I have more pictures and more J / b
Production steps:
Step 1: 210g spareribs, a shallot is enough
Step 2: cut the shallot into fine pieces
Step 3: cut the spareribs into small pieces and wash them (ask the boss to chop them), add salt, oil, starch, soy sauce and chopped green onion
Step 4: mix well and put into the steamer
Step 5: it doesn't take long for the ribs to oil
Step 6: steam about 20 minutes, the whole ribs out of oil, discoloration means cooked, this is the appearance of the pot
Step 7: dinner
Materials required:
Spareribs: 210g, about half a catty
Shallot: one
Peanut oil: right amount
Soy sauce: moderate
Starch: right amount
Salt: right amount
Note: you can use two for one Jin spareribs, half Jin spareribs in the picture, and one shallot
Production difficulty: simple
Process: steaming
Production time: 20 minutes
Taste: light
Chinese PinYin : Jia Chang Yue Shi Qing Zheng Pai Gu
Home style Cantonese steamed spareribs
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