Image source: Photography Network

Steamed pork ribs with soy sauce is one of the most clicked and popular snacks in Guangdong tea houses, and it is also a common dish in home cooked dishes. Steamed pork ribs with soy sauce are smooth, tender, and deboned in texture. After taking a bite, they are crispy but not rotten, and the taste is strong but not greasy, fragrant but not vulgar. Whether in color, aroma, or shape, they are very tempting and appetizing.

Image source: Photography Network

Soy sauce pork ribs are a Chinese delicacy that leaves an endless aftertaste. They are very popular in Guangdong. They combine fresh and tender pork ribs with a unique flavor of soy sauce, and after careful cooking, they present a bright red color and emit an enticing aroma. When tasting this dish, you can feel the perfect fusion of rich taste and delicious pork ribs, which is intoxicating.

Although this dish is delicious, it has deterred many beginners. The recipe seems simple, and often in practice, kitchen novices will encounter various problems, such as poor taste, not fresh taste, and not bright color. Today, the editor recommends a key seasoning for you to easily make restaurant level soy sauce pork ribs. The secret to deliciousness and flavor is to take a bite and immerse yourself in the soul.

Prepare ingredients

Pig net discharge 200g | 500ml water

5 grams of corn starch | 2 grams of baking soda

Yangjiang fermented soybeans 10g | fresh flavored bone flavor 2g

Production steps undefined

1. Firstly, cut the pork chops into small pieces, soak them in blood water, wash them with clean water, and remove them;

2. Add baking soda and marinate for 30 minutes;

3. Add fresh flavored bone and marinate for 5 minutes, then add corn starch and mix well. Drizzle in peanut oil and place in a small plate for later use;

4. Put it into a steamer and add fermented soybeans. Cover and steam for 20 minutes.

Fresh Fragrant Bone Flavor

Fresh Fragrant Bone Flavor Products are selected from raw materials such as livestock and poultry fresh bones, plant spices, etc., and refined through modern biotechnology processes such as extraction, concentration, enzymatic hydrolysis, reaction, and granulation. It fully retains the nutrients and flavor components in the raw materials and belongs to the category of compound seasoning. Enhance the meat flavor of dishes and enhance their freshness and aroma. Welcome restaurant owners to consult and try it out.

Usage and Dosage: It is recommended to add 1 tablespoon of 5g to each dish (500g), and add hot pot, snacks, etc. in a 1-2% ratio

Scope of application: stir fried vegetables, stewed vegetables, mixed fillings, soup, Chinese dishes, etc.