Ingredients:
300g pork ribs
cornstarch (as needed)
peanut oil (as needed)
1/2 tbsp cooking wine
1/2 tbsp sugar
1 tbsp oyster sauce
1/2 tbsp light soy sauce
ginger (as needed)
garlic (as needed)
salt (a pinch)
doubanjiang (optional)
“No need to blanch. Just soak and rinse in water to remove the blood.”
“Sprinkle a small amount of starch and mix well. Cornstarch works perfectly—no need for meat tenderizer.”
“Just use whatever seasonings you have on hand. Add everything listed in the recipe at this step.”
“After mixing, add the cooking oil as the final step. This is crucial—it seals in the moisture and adds extra aroma.”
“Line the bottom of the plate with your favorite ingredients—potato chunks, taro, or carrots work great. Sometimes, they taste even better than the meat!”
“Arrange the marinated ribs on top and pour over any remaining sauce. No need to wait—just steam it right away.”
“Place it in the steamer once the water is boiling, over high heat. Steam for about 20 minutes. If you’re unsure, go for 30 minutes, but there’s no need to overdo it—the meat will get tough if steamed too long.”
“Simple, yet incredibly delicious. It’s the ultimate comfort food—honestly, it beats any fancy fish or meat feast you’d get at a restaurant.”
“You can see the tenderness with your own eyes. Sprinkle some chopped green onions right before serving to make it look even more appetizing. By the way, using front ribs will give you a better result.”
