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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Soak 0.5 kg frozen pork ribs in light saltwater for about 30 minutes, then drain after drawing out the blood water.
Watch out
Pork ribs must be fully thawed and soaked to remove blood water, otherwise the meat will have a gamey odor.
Add 0.5 tsp baking soda and water, soak the ribs for two hours until the meat becomes plump and whitening, then rinse with water.
Watch out
Do not add too much baking soda, otherwise the ribs will have an alkaline taste.
Rinse the ribs thoroughly to ensure blood and baking soda residue are completely washed away.
Watch out
Pork ribs must be thoroughly washed to remove blood water, otherwise the meat will have a gamey odor.
Dry-roast the fermented black beans in a wok until dry and aromatic.
local_fire_departmentmedium-low heatWatch out
Do not use too high heat when dry-roasting black beans, otherwise they will easily burn and turn bitter.
In a bowl, successively add 2 tbsp minced garlic, 0.5 pc fermented bean curd, 0.5 tsp salt, 1 tsp sugar, 1 tbsp light soy sauce, 2 tbsp oyster sauce, 0.5 tbsp chili bean sauce, 1 tbsp Shaoxing wine, and 0.3 tsp white pepper powder, mixing well to make the sauce.
Watch out
The marinade sauce must be thoroughly mixed, otherwise the flavor will be uneven across the ribs.
Pat the surface moisture of the ribs dry with paper towels, add 3 tsp cornstarch and gently rub to coat the ribs and lock in juices until the powder is fully absorbed.
Watch out
The surface moisture of the ribs must be completely dried before adding cornstarch, otherwise the powder cannot coat evenly.
Pour the ribs into the prepared sauce, gently rub and mix by hand to marinate for two to three minutes, allowing the ribs to fully absorb the sauce and flavor.
Watch out
Gently rub and massage when marinating to help the ribs absorb flavor without tearing the meat texture.
Finally, add 2 tbsp oil and mix well to lock in juices and aroma.
Watch out
Oil must be added and mixed at the end, otherwise the meat will easily become dry and tough when steamed.
Spread the marinated ribs on a plate after marinating for about four to five hours, and top with red chili rings and dry-roasted black beans.
Watch out
Spread the ribs flat on the plate without overlapping, otherwise they will cook unevenly when steamed.
Handle hot water and steamer carefully to avoid steam burns. Must use heat-insulating cloth when picking up hot pots, otherwise hands can easily get burned.
Bring a pot of water to a boil, put in the plate of ribs, and steam on high heat for nine minutes until the ribs are fully cooked and tender.
local_fire_departmenthigh heatWatch out
Pork ribs must be steamed on high heat the entire time, otherwise the meat will become tough and lack tenderness.
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