In steamed tea, I have a special preference for spareribs with soy sauce. The tenderness of the spareribs and the aroma of Douchi combine the two flavors. A bite of the gravy overflows in my mouth. How can I enjoy the taste buds!


400g pork chop
1 teaspoon salt
1 teaspoon cooking wine
1 teaspoon of soy sauce
1 teaspoon mashed garlic
2 tsp Douchi
1 tsp sugar
1 teaspoon of raw meal
1 teaspoon vegetable oil


Step 1
Cut the ribs and rinse them clean. Rinse them a few times to remove the blood

Step 2
Add 2 small spoonfuls of Douchi, mashed garlic, cooking wine, proper amount of soy sauce, sugar and edible oil into the washed ribs, stir and marinate for one hour

Step 3
Mix the pickled ribs with a little raw powder (do not add starch in the process of marinating, and then add starch after marinating. Starch can keep the water content of meat and taste tender and smooth)

Step 4
Put the pickled ribs in the pot and steam for about half an hour (try with chopsticks, if the bone and meat are easy to break off, it is proved to be cooked)