1 recipe found
My family makes this steamed pork ribs every two days. The steaming method reduces the heavy oil smoke. The addition of black bean paste and soybean paste makes the ribs more flavorful and salty. I added the soybean paste at will, thinking it would not match the taste, but it is not bad. I like to adjust the taste at will. When cooking Chinese food at home, the taste can be adjusted according to your favorite taste. You don't have to follow the recipe one by one. Of course, this must be done if you have a clear grasp of the seasoning.
