Another private recipe exposure, distressed ⊙ ⊙ The author of each recipe, from the bottom of my heart, is hoping that you can do success, so there is no hiding the situation, are as much as possible to write more details, more detailed...... However, from the individual point of view, everyone's cooking is high and low, some people succeed, some people may fail, which is inevitable. In order to ensure success, do any uncertain questions in the process, you can leave a message to the author.
4 slices of ginger
6 cloves garlic
Cooking wine 1 TBSP
2 TBSP light soy sauce
1 TBSP oyster sauce
Half a tablespoon of sugar
Soak ribs in bleeding water. Trim the ribs, trim the fat or whatever. Drain and pour into a clean dish pan.
Add 1 TBSP cooking wine. (After the soy sauce, oyster sauce, including starch, use this spoon to measure. This is a regular personal spoon. 2 TBSP light soy sauce, 1 TBSP oyster sauce, 1/2 TBSP dark soy sauce, 1/2 TBSP white sugar, a pinch of salt, a pinch of white pepper, a pinch of five-spice powder, a few slices of ginger, 6 garlic cloves mashed into garlic (you can chop the garlic by hand without a garlic press), and add to a cooking bowl.
The resulting color is shown. In the process of frying, the ribs are fully cooked, and the steam is to let the ribs crumble, and under the action of steam, you can drain the oil in the ribs
Lay the potatoes out on a flat layer. Grab some white pepper and fine salt and sprinkle evenly.
Add the remaining sauce and garlic from the rib cooking bowl to the potatoes.
After the steamer is cooked, the steamer is steamed for 25 to 30 minutes, and the time is longer, so that the potatoes are ripe and the ribs are more crisp and rotten. A successful work, steamed for 30 minutes, will see the potatoes soaked in the broth of the ribs, which means there will definitely be broth.
This information comes from experience
For the salty taste, I would say, for 2 ribs, 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, half a tablespoon dark soy sauce, and if you're worried about it being too light, you can add a pinch of salt. Seasoning criteria can refer to the flow chart in the recipe, which marinated raw ribs is what color, fried is what color, can be referred to, this is the simplest and most intuitive way! If you have a lot of ribs, add seasoning as appropriate.
The process of frying fire is not too fierce, fried to fully cooked, please refer to the picture on the recipe, to let the ribs in the role of oil temperature, fully stimulate the flavor of meat. Otherwise, not only the color of the finished product is not good, but also the fragrance can not meet the requirements