Home style Cantonese steamed spareribs

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