Second Cantonese dish: steamed pork ribs with drum sauce

Again, ingredients are key.

First of all, to pick the ribs, we have to choose ribs, preferably the middle ones, the meat is more beautiful, and the fat is moderate.

Then there is tempeh, tempeh, everyone has heard of Yangjiang tempeh, but have you ever heard of its "master" Luoding tempeh. Because it's more traditional.

After introducing these two protagonists, let's talk about the ingredients: ribs, tempeh, minced garlic, ginger shreds, tangerine peel silk. (Friends who like spicy can add a little millet pepper)

Now let's get into the cooking process.

The first step is to wash the ribs and cut the ribs into small pieces. Place in a larger dish. Plate with a dash of salt and bean flour and rice wine. Then stir for a minute or two. Then take it and wash it, wash it clean, and soak it in water for 5 minutes. Wait for the blood to leach well.

The second step is to season, first, add salt and a small amount of water. Then stir directly into the ribs to feel the gum. Then marinate it for 5 minutes. After five minutes then add the minced tempeh, minced garlic, shredded ginger, shredded tangerine peel, peanut oil, oil consumption, soy sauce, sugar, pepper, corn starch. Continue stirring.

The third part steamed ribs. Boil in boiling water and steam for about 10-15 minutes. Add green onions to bake.

The above method can also eat several bowls of white rice even with the juice.