Tian’s baked ribs with minced garlic and black bean sauce are inspired by the Cantonese style black bean sauce ribs. Everyone has eaten the steamed ribs with black bean sauce in Guangdong teahouse and is good at freshness, crispness and tenderness. This time I changed to steam and bake. The heat is in place. The thick garlic and black bean juice wraps the small ribs. It smells delicious and soft. It is more suitable for people with heavy taste.


500g pork chops
1 onion
3 black fungus
1 persimmon pepper
1 red pepper


Step 1
Minced ginger, chopped garlic, and slightly loosen Douchi

Step 2
Wash ribs and cut into small pieces. Use kitchen paper to absorb water

Step 3
Add minced ginger, minced garlic, Douchi, sugar and soy sauce to the ribs

Step 4
Continue to add Guangdong rice wine, freshly ground white pepper and salt, mix well, cover with plastic wrap, and refrigerate in the refrigerator for more than 2 hours

Step 5
Wash the soaked hair of agaric, tear small flowers, cut onions and green and red peppers into small pieces, and prepare Douchi and minced garlic

Step 6
Take the cured ribs out of the refrigerator, add a small amount of sweet potato starch, stir with the marinade, stand for 10 minutes, add a small amount of oil and mix well

Step 7
Add the amount of oil in the iron pot. When it is 50% hot, add black bean and half of the minced garlic. Add the ribs and stir fry. When the ribs are completely discolored, add the onions and stir fry to give the flavor

Step 8
Add agaric, stir well, add Guangdong rice wine and soy sauce

Step 9
Add a little soy sauce, stir well, add a small amount of boiling water, boil, turn to low heat, cover and simmer for 25 minutes

Step 10
Open and add green and red peppers, stir fry for half a minute, add the remaining half of minced garlic, stir well and then out of the pot