The correct way to make soy pork ribs, the soy sauce is rich, smooth and tender, and it is not greasy to eat every day
author：Tongue in the food line
It is true that you want to eat meat when it is cold! This time, when I made the ribs, I wanted to change the method, instead of stewing, I changed it to the soyo ribs that I had eaten several times before, and used steamed ones
The correct way to make soy pork ribs, the soy sauce is rich, smooth and tender, and it is not greasy to eat every day
material:
12 pieces of pork ribs, 30 dried tempeh, white onion, ginger and garlic to taste
The correct way to make soy pork ribs, the soy sauce is rich, smooth and tender, and it is not greasy to eat every day
1. Chop the ribs into small pieces and soak them in water for 2-3 hours, this step is the key to fishing! Be sure to soak for a long time, because when steaming, the fishy gas cannot be volatilized, and if it is not removed, it will remain in the ribs.
The correct way to make soy pork ribs, the soy sauce is rich, smooth and tender, and it is not greasy to eat every day
2. Wash the soaked ribs, preferably with kitchen paper to absorb the surface moisture.
The correct way to make soy pork ribs, the soy sauce is rich, smooth and tender, and it is not greasy to eat every day
3. Tempeh is made with this commercially available dried tempeh.
The correct way to make soy pork ribs, the soy sauce is rich, smooth and tender, and it is not greasy to eat every day
4. Finely chop the green onion, grind the ginger into a puree, and chop the dried tempeh. I didn't cut it when I used the commercially available garlic paste, and I had to cut some of the garlic that I didn't have.
The correct way to make soy pork ribs, the soy sauce is rich, smooth and tender, and it is not greasy to eat every day
5. Put oil in a pan and sauté minced garlic, green onion and dried tempeh until fragrant.
The correct way to make soy pork ribs, the soy sauce is rich, smooth and tender, and it is not greasy to eat every day
6. Stir-fry out the aroma, do not fry the burnt, put out for later.
The correct way to make soy pork ribs, the soy sauce is rich, smooth and tender, and it is not greasy to eat every day
7. Add ginger minced to the ribs, white pepper, five-spice powder, 1 spoonful of oyster sauce, 1 spoonful of soy sauce.
The correct way to make soy pork ribs, the soy sauce is rich, smooth and tender, and it is not greasy to eat every day
8. Pour the sautéed dried tempeh into it.
The correct way to make soy pork ribs, the soy sauce is rich, smooth and tender, and it is not greasy to eat every day
9. Grasp evenly with your hands and knead.
The correct way to make soy pork ribs, the soy sauce is rich, smooth and tender, and it is not greasy to eat every day
10. Add a little cornstarch. The addition of starch makes the steamed ribs more tender. Just add a little bit, or it will steam out of the slimy.
The correct way to make soy pork ribs, the soy sauce is rich, smooth and tender, and it is not greasy to eat every day
11. Grasp well, put in the refrigerator and let for 1 hour to taste.
The correct way to make soy pork ribs, the soy sauce is rich, smooth and tender, and it is not greasy to eat every day
12. When the time comes, take it out and put it on the plate. Don't pile them up one by one.
The correct way to make soy pork ribs, the soy sauce is rich, smooth and tender, and it is not greasy to eat every day
13. Steam in a steamer for 30-60 minutes. 30 minutes cooked but the meat is not so bad, chewy, after 60 minutes the meat will be more rotten.
The correct way to make soy pork ribs, the soy sauce is rich, smooth and tender, and it is not greasy to eat every day
14. Steamed look~
The correct way to make soy pork ribs, the soy sauce is rich, smooth and tender, and it is not greasy to eat every day
15. Bring it out, sprinkle with green onions and red peppers and nibble on it!.
The correct way to make soy pork ribs, the soy sauce is rich, smooth and tender, and it is not greasy to eat every day
The correct way to make soy pork ribs, the soy sauce is rich, smooth and tender, and it is not greasy to eat every day
