Steamed Pork Ribs with Gold and Silver Garlic in Black Bean Sauce

Overview

Let me continue to introduce you some dishes suitable for working people. Tempeh and minced garlic can be said to be the Guo Degang and Yu Qian of Cantonese cuisine. You can see the perfect interpretation of these two brothers in everything from panlong eel to fried bitter gourd. Today I brought you this dish which is also a very homely Cantonese dish.

Tags

• hot dishes
• home cooking
• pregnant women
• winter recipes
• lunch
• famous dishes
• cornstarch
• fried garlic
• raw garlic
• rice wine
• sesame oil
• soy sauce
• spare ribs
• sugar
• tempeh

Ingredients

Steps

1. 1 First let’s review the materials and main utensils used.

   

2. 2 Soak the tempeh in cold water for 5 minutes, then rinse twice with water.

   

3. 3 Place in a roller and grind.

   

4. 4 Add sugar, wine and soy sauce, mix well.

   

5. 5 Use a rubber spatula to transfer the tempeh sauce to a large bowl.

   

6. 6 Stir the raw garlic, fried garlic and pork ribs together, wrap it in plastic wrap and put it in the refrigerator for at least 15 minutes (overnight is better).

   

7. 7 After taking it out from the refrigerator, add an appropriate amount of cornstarch and sesame oil and stir evenly.

   

8. 8 Spread your favorite ingredients on the bottom of the steaming plate. This time I chose Guangdong’s Chee Cheong Fun (you can cut it diagonally and lay it on the bottom)

   

9. 9 After the steamer comes to a boil, steam over high heat for 6-8 minutes. (Depending on the intensity of the fire, the thickness and density of the ribs)