Douceur of fermented black beans with taro and steamed spare ribs:;

Ingredients Introduction

Rib 200 grams Yam 200 grams Doubanjiang Two spoonsA little cornstarch Ginger A littleOne green onion Soy sauce Appropriate amountSalt appropriate amount Chicken essence Appropriate amount

Doubanjiang Yams Steamed Rib preparation steps:

1. Prepare ingredients, cut the ribs into small pieces and soak them in water for half an hour (to remove blood threads, reduce fishy smell)Blood threads, reduce fishiness)Yam Peel and cut into small pieces

2. Soak the ribs, marinate with ginger, garlic, cooking wine, soy sauce, salt, and chicken essence

3. Add two spoons of doubanjiang together for marination

4. Mix well, marinate for about half an hour

5. Prepare the yam, heat oil in a pan, fry the yams until both sides are golden yellow (to keep its shape during steaming and prevent it from falling apart)

6. Lay them at the bottom of the dish

7. For steaming the ribs, coat with a little cornstarch to make the meat more tender when steamed

8. Place the marinated ribs on top of the yams

9. Steam for about 20 minutes over high heat (to prevent water vapor from flowing back into the dish, it is recommended to cover with cling film)

10. Sprinkle some green onions on the steamed ribs while hot

11. Particularly delicious and very filling, the yam is crispy and fragrant, the ribs are filled with garlic and doubanjiang flavor.