Steamed pork ribs with soy sauce

1. Chop the pork ribs small, add flour, mix well, and wash thoroughly with clean water.

2. Pour water into the pork ribs, cover them with water, add a tablespoon of white vinegar or rice vinegar, stir well, and soak for 30 minutes.

3. Three tablespoons of fermented soybeans, rinse with water and drain, then cut in half with a knife.

4. Peel and chop ginger, garlic, onion, and tangerine peel. Soak in hot water for 20 minutes in advance.

5. Soak the dried tangerine peel in hot water for 20 minutes in advance. After softening, use a knife to scrape off the bitter white film and cut it into small pieces.

6. Stir fry dry fermented soybeans over low heat in an oil-free and water free pan. After about two minutes, the surface will turn white with a strong aroma of fermented soybeans. Be careful when frying. You can also grill it in an air fryer.

7. Add a small amount of vegetable oil, stir fry garlic until fragrant, add ginger and onion cubes. When the oil in the pot changes from large to small bubbles, it indicates that the ingredients are 50% dry. Then add all the orange peel granules.

8. When all the bubbles are reduced, add black beans, a tablespoon of Huadiao wine, a tablespoon of light soy sauce, and finally add a little white sugar and a little pepper. One tablespoon consumes oil, and dark soy sauce can be added or not.

9. Squeeze the pork ribs thoroughly to dry them, or use kitchen paper to absorb the moisture.

10. Add a small amount of salt to the pork ribs and use your hands to constantly grab them. When they are sticky, add two spoonfuls of corn starch and continue to grab well. Pour in all the soy sauce, grab well, and marinate for 30 minutes.

To ensure that the pork ribs can be steamed quickly, they must be evenly spread out without overlapping with each other.

12. Place the pork ribs in the steamer at 100 degrees Celsius and steam for 12 minutes without opening halfway through.

Sprinkle chopped scallions and red peppers, pour over hot oil, and it's ready.