How to make steamed spareribs_How long to steam spareribs

Steamed spare ribs is a food that is popular with many people. It is also a food that is cooked using steaming and uses spare ribs as the main ingredient. Of course, if you want to make delicious steamed spareribs, you still need to pay attention to certain methods and techniques, so that you can ensure that the steamed spareribs are soft and delicious. Below, I will introduce three ways of steaming spare ribs for your reference!

1. How long to steam the ribs

1. Choose high-quality belly chops with even fat and lean parts. You can ask the butcher to chop it for you and ask him to chop it into small pieces so that it is easier to cook and easier to absorb the flavor.

2. Wash the ribs and dry them with a towel. Marinate the ribs with seasoning "A" and refrigerate for three hours, or keep them for tomorrow.

3. When steaming the spareribs, add seasoning "B" and mix well.

4. Steam the spareribs over high heat for 15 to 20 minutes, depending on the size of the portion.

2. Steamed Spare Ribs Method 2

1. Chop the ribs into small pieces of 3 cm square. (This step is very important) Then put it under the tap and rinse it with water for 3 minutes to remove the blood stains; another method is to soak it in water for a while and then change the water and soak it again, at least change it three times, in short, you can see that the ribs become lighter in color and there is no blood.

2. Wrap the ribs with a clean cloth to absorb the moisture (make sure to absorb it to avoid steaming out a dish of water), then put the ribs in a pot or dish to prepare for marinating;

3. Wash and chop the fermented black beans; chop the garlic and ginger; cut the chili and onion into small pieces; if you have tangerine peel, soak it in water until soft, wash it, and then cut it into small pieces, but you don’t have to;

4. The process of making cooked Cantonese black bean sauce:

① Heat raw oil in a pan over medium heat. When the oil is 80% hot, add chopped ginger, garlic, and chopped green onions (reserve some of the chopped green onions for later use) and sauté until fragrant. Stir-fry while stirring.

② Add the chopped black beans (I like spicy taste, so I added some hot sauce when chopping the black beans), chili peppers, a little salt, sugar, light soy sauce, oyster sauce, and pepper powder, then stir-fry over low heat. When the moisture is a little dry, add some cooking wine and continue stir-frying until fragrant.

5. Pour the cooked Cantonese black bean sauce into the ribs, mix evenly and marinate for about ten minutes; add cornstarch and mix well for a while, and finally add some cooking oil and mix well. Then marinate it in the refrigerator for ten minutes to half an hour to let it absorb the flavor.

6. Take it out and put it on a plate, put a few red and green pepper rings on it, sprinkle some chopped green onions, then put it into the pot and steam it over high heat for 15 minutes (depending on the amount of ribs. If it is a large plate of ribs, it will take 20 minutes).

7. When the time is up, don't take it out in a hurry. Let it continue to simmer in the pot for a while, so that more ribs juice will be produced.

8. Take it out and sprinkle some chopped green onions on it. How does it feel to try it? Chew a piece, haha! The meat and bones are separated, the bones are fragrant and the meat is tender, with a rich and delicious flavor.

3. Steamed Spare Ribs Method 3

1. Wash the ribs and soak them in water three times to remove the bloody smell, then add: cooking wine, soy sauce, minced ginger, sesame oil, spicy oil, and starch to marinate;

2. Chop the garlic, chili and fermented black beans into small pieces;

3. Add oil to the pan, add minced garlic, minced ginger, chili pepper, fermented black beans, sugar, and soy sauce and stir-fry. If you like spicy food, you can add some hot sauce to make it more enjoyable;

4. After frying, roll the marinated ribs in the black bean sauce to coat evenly;

5. Steam over high heat for 20 minutes;

6. Cut the cucumber in half;

7. Use a paring knife to plane out thin slices, make sure they are complete, and place them diagonally on the plate;

8. Serve on a plate and enjoy.