Steamed spare ribs with black bean sauce

Steamed spare ribs with black bean sauce

Introduction:

"The steamed spareribs with black bean sauce, which is a must for Hong Kong style tea drinking, each cage has a small Mimi. They finish eating without two mouthfuls, and they are not interested in white rice when drinking tea. They can cook as many as they like at home, and they can run north in a rice pot. I especially went to the traditional market here to look for cartilaginous meat. I don't know if anyone likes eating cartilaginous meat as much as I do. Every time a Qiang hears that I'm biting something, he must show his disgust to me. Please don't scare him any more. Just like chicken wings, I want to eat bone instead of meat, and I don't need to eat veguli. "

Production steps:

Materials required:

Pork spareribs: half a Jin (or cartilage spareribs)

Douchi: 2 tbsp

Minced garlic: 2-3 pieces

Ginger paste: a little

White pepper: a little

Chili: 1-2 (no spicy)

Chicken powder: 1 tsp

Soy sauce: 2 tbsp

Sugar: 1 tsp

Shaoxing wine: 2 tbsp (rice wine or Huadiao wine is also available)

Sesame oil: 1 tsp

Taibai powder: 2 tbsp

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh