所需食材
- 猪排骨400g
- 豆豉2汤匙
- 蒜末1汤匙
- 姜末1茶匙
- 生抽1.5汤匙
- 蚝油1汤匙
- 料酒1汤匙
- 淀粉1汤匙
- 香油1茶匙
- 葱花适量
食材准备
- 排骨剁成3cm段，冷水浸泡30分钟去血水，沥干
- 豆豉略微剁碎
烹饪步骤
- 腌制：排骨加豆豉、蒜末、姜末、生抽、蚝油、料酒、淀粉、香油拌匀，腌20分钟入味。
- 蒸制：排骨铺在盘中，蒸锅上汽后大火蒸25-30分钟至熟透骨肉分离。
- 出锅：撒葱花，淋少许热油激香即可上桌。
小贴士
- 泡水去血水是关键，能让排骨更白嫩无腥味
- 蒸的时间要足够，骨肉自然分离才好吃
Ingredients
- 400g pork ribs
- 2 tbsp fermented black beans
- 1 tbsp minced garlic
- 1 tsp minced ginger
- 1.5 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine
- 1 tbsp cornstarch
- 1 tsp sesame oil
- green onion
Preparation
- Chop ribs into 3cm pieces, soak in cold water 30 min to remove blood, drain
- Roughly chop black beans
Steps
- Marinate: Mix ribs with all ingredients except green onion, marinate 20 min.
- Steam: Spread ribs in a single layer on a plate. Steam over high heat 25–30 min until fully cooked and pulling away from the bone.
- Finish: Scatter green onion and drizzle with a little hot oil.
Tips
- The cold water soak removes blood and keeps the meat pale and tender
- Steam long enough for the meat to fall off the bone naturally
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