Chinese Food

Home-cooked Cantonese: steamed pork ribs with black bean sauce

Home-cooked Cantonese: steamed pork ribs with black bean sauce

Steam Ribs in Black Bean Sauce is the most popular rib recipe in Cantonese cuisines. By sauteing part of the garlic and the fermented black soybean, the flavor really stands out. The citrus aroma from the orange peel is like a nice little spark that refreshes everything. These ribs are incredibly tender, juicy, and full of umami flavor.

It’s also one of the best and well-known dim sum dishes.

About Douchi

Douchi (Chinese: 豆豉; pinyin: dòuchǐ), or tochi is a type of fermented and salted black soybean. In English, it is known as fermented black soybeans, Chinese fermented black beans (Chinese: 黑豆豆豉; pinyin: hēidòu dòuchǐ), salted black beans, salty black beans, or just black beans. They are a flavoring most popular in the cuisine of China, where they are most widely used for making black bean sauce dishes.Douchi is made by fermenting and salting black soybeans. The black type soybean is most commonly used and the process turns the beans soft, and mostly semi-dry (if the beans are allowed to dry). Regular soybeans (white soybeans) are also used, but this does not produce “salted black beans”; instead, these beans become brown. The smell is sharp, pungent, and spicy; the taste is salty, somewhat bitter and sweet. The product made with white soybeans is called mianchi.
Douchi, “Chinese salted black beans”, and “black soybeans” should not be confused with the black turtle bean, a variety of common bean that is commonly used in the cuisines of Central America, South America, and the Caribbean.

== History ==
Fermented black soybeans are the oldest-known food made from soybeans. In 165 BC, they were placed, clearly marked, in Han Tomb No.
On the eighteenth day of cooking for my colleague, I ate too much big fish and meat, and my colleague said he wanted to eat lighter~ So, I took out the secret recipe from my family, the steamed pork ribs in black bean sauce, which I secretly learned from the Cantonese restaurant! After one bite, my colleagues said it was authentic enough! Those who like to watch me cook or want to learn how to cook can follow me and teach you how to cook one dish every day!

Ingredients for Steamed Spare Ribs in Black Bean Sauce

500g pork ribs 15g Fermented black beans
10 grams light soy sauce 15 grams of oyster sauce
2 grams of white sugar 10 grams of ginger
10 g shallots 7 grams minced garlic
1 g white pepper powder 7 grams of cooking wine
Corn starch 4 grams 1000 grams of drinking water
2 grams of edible baking soda Chopped green onion

 

How to make steamed pork ribs with black bean sauce

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step 1

First look at the recipe table and video to prepare the ingredients!

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Step 2

We will clean the ribs we bought, add baking soda and drinking water to the ribs bowl, and wash for two minutes.

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Step 3

Wash out the grease and blood. Take it, wash and drain.

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Step 4

Then marinate the ribs, add tempeh, light soy sauce, oyster sauce, white sugar, ginger, red onion, garlic, white pepper, cooking wine to the bowl for the ribs, and mix well.

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Step 5

Grab well, add cornstarch, stir well and marinate for 10 minutes

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Step 6

Put the marinated ribs on the plate, try not to stack them up.

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Step 7

Then we boiled water

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Step 8

After the water boils, put the ribs in the pot (be sure to boil the water before putting it in the pot, the tips for steaming: more water and enough steam)

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Step 9

Cover and steam for 10 minutes!

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Step 10

Just sprinkle a little chopped green onion when serving!

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Step 11

The simple and delicious pork ribs with black bean sauce is ready, have you learned it?

 

Tips for steamed pork ribs with black bean sauce

Pork ribs don’t need to be steamed for too long, they tend to grow old if they are too long.

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