Cooking Steps

Black bean steamed pork ribs

Black bean steamed pork ribs

Steamed spareribs with black bean sauce is an old dish worthy of the name. It is popular because it is full of the smell of black bean sauce. The old dishes can not be separated from the traditional flavor. In order to make the ribs more delicious, some pepper was specially added to enhance the flavor. With it, the steamed ribs have a fresh flavor in the Douchi flavor, and help the Douchi better remove the meat smell of the ribs, making this traditional dish more delicious.I like the smell of Douchi, so I like to cook with Douchi, whether fried or steamed. Today, I steamed the spareribs with black bean sauce. The spareribs were full of black bean flavor. My son, who doesn't like spareribs, also ate a few pieces.
Main Ingredients
Auxiliary Ingredients
As the Douchi is salty, there is no need to put salt, and the salt content of each brand of Douchi is also different. The dosage should be increased or decreased as appropriate
-- Cooking Steps --
Black bean steamed pork ribs
Step 1 . Buy ribs, also known as soft ribs here. There are no big bones and plenty of meat. I bought it directly and divided it into strips. This rib cutting machine cuts it without bone debris
Black bean steamed pork ribs
Step 2 . Divide into small pieces,
Black bean steamed pork ribs
Step 3 . Blanch in cold water to remove blood foam and impurities. After removing it, rinse it with hot water again to thoroughly remove any blood foam.
Black bean steamed pork ribs
Step 4 . Put the pork ribs into a plate, then add fermented black beans, sugar, yellow wine, and pepper powder,
Black bean steamed pork ribs
Step 5 . Mix evenly and marinate for 30 minutes
Black bean steamed pork ribs
Step 6 . Steam over high heat for 30 minutes.
Black bean steamed pork ribs
Step 7 . Steamed pork ribs. On the table, it should be topped with some more soup. I forgot that it looks a bit dry, just like taking a photo or letting it cool down. In fact, there is soup in the big plate, which is not dry at all.
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