Steamed pork ribs with Guangdong lobster sauce. How does this dish steam the ribs into flavor?

Cantonese people have a light taste. If you like a stronger flavor, you can stir-fry the lobster sauce and minced garlic before mixing, and then cook at home, depending on your preference. Even if you don't like soy sauce, there's nothing wrong with it. Add enough water to the steamer at a time, add ribs after SAIC, and steam for 45 minutes on medium heat. Old people and children can eat it for 10 minutes. It's a super cooking artifact. Prepare more rice, but there is not enough to eat. Steamed ribs are best served with ribs. I have always thought that ribs are delicious, and they will fall off when you bite the meat, but the price is slightly more expensive. Chop the ribs into small pieces, wash them with clear water several times, and then soak them in clear water for half an hour.

Put the fermented soybean juice into Yangjiang, Guangdong Province, put a little ginger slices and onion into a bowl, add peanut oil, and steam in a pot for more than 4 hours to get fermented soybean oil. The purpose is to blend the flavor of fermented soybean into the oil. Stir-fry douchi in hot oil and steam for a while. Drain the soaked ribs, pour in ginger and garlic juice, add sugar, corn starch, cooked lobster sauce, add salt peanut oil and a little soy sauce, mix well and marinate for half an hour. The most important first step is to prepare relevant ingredients and condiments. Literally, it can be seen that the main ingredient of this dish is ribs, and the ribs here are ribs.

After two hours, pour out the water, put the ribs into a larger container, and then rinse them with clear water (if you don't want to waste water, you can soak them, stir them by hand for about half an hour, and then dry them). This process is to wash the ribs white. Is it white and slippery for everyone to eat the ribs in the teahouse? That's the reason. After the bones are served with good taste, before entering the steamer, dip your hands in clear water and sprinkle a thin layer of water on the ribs, so that the steamed ribs will not stick to the bones and will be easily separated when eating. Steamed ribs with soy sauce, Guangdong morning tea, is one of the most popular refreshments in Cantonese teahouses. As long as you go to the teahouse for tea, steamed ribs with soy sauce must be ordered. Steamed pork ribs with soy sauce are crisp and refreshing, smooth and boneless, and very tasty.