Super Tender and Delicious, Unique Flavor, Easy to Steam, Everyone Loves It

In restaurants, ribs cooked with a generous amount of tender meat powder, mainly due to cost considerations, most use frozen or fresh ribs. To remove fishy smell and increase the texture, adding tender meat powder is common practice.

However, when we make it at home, we don’t need to add tender meat powder to make ribs tender and flavorful. To steam ribs with rich flavor and tender meat, mastering these 2 steps can make delicious ribs that you’ll want to use the sauce to mix rice.

Talking about ribs, this is a common and beloved dish at my home, and everyone in the family loves it. There are so many ways to make ribs: braising, stewing, frying, steaming, and each method is enjoyed. However, in terms of cooking methods, steaming is the only one that can maintain the original flavor and nutrients of the food, while also having a fresh, fragrant, and tender taste, which is very healthy. In spring, we should eat more light and refreshing dishes, so steaming is particularly suitable, it's healthy and won't cause fire, and it’s good for people of all ages.

Now let’s make this delicious braised ribs with salted fermented bean curd. The ribs, one after another, with prominent bone segments, when cooked, become a delicious ingredient.

The ingredients needed are: 400g bone-in ribs/flank ribs, 2 cloves of garlic, 2 slices of ginger, 10g of salted fermented bean curd (bean curd sheets), 1 tablespoon of (liquor), a little oil, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, a little salt, 1 tablespoon of cornstarch, and 2 tablespoons of water.

Step 1: The bones near the ribs/flank ribs are also edible, and the meat around them is very tender. Wash the bones clean and cut them into appropriate sizes. (Please wash them several times.)

Step 2: Chop the garlic, ginger, and salted fermented bean curd into small pieces and stir-fry them in a little oil over low heat, until the fragrant aroma of salted fermented bean curd and garlic is released. Turn off the heat and pour out the oil. (Only stir-frying the ingredients will make them taste better when steamed.)

Step 3: Pour the stir-fried salted fermented bean curd and ginger into the ribs. Add 1 tablespoon of cornstarch and 2 tablespoons of water to make a cornstarch slurry, aiming for a slightly thicker sauce. (The cornstarch slurry is very important, it determines the thickness of the sauce.)

Step 4: Mix the cornstarch slurry, salted fermented bean curd, and ribs thoroughly. Add light soy sauce, oyster sauce, salt, and liquor to season. The ribs should be marinated in the refrigerator for 30 minutes to allow the flavors to fully penetrate. (Marinating the ribs is very important, it makes them taste better.)

Step 5: Prepare a steamer or rice cooker. Place the marinated braised ribs on a steaming rack and steam for 20 minutes.

Rice cookers are very convenient, you can steam ribs while cooking rice, saving time and effort. This delicious and flavorful dish is extremely tender, and children love to use the sauce to mix rice. The ribs easily fall off the bone, and the flavor is savory and delicious.

The diluted cornstarch slurry can better penetrate the meat of the ribs, locking in the meat juices, and also prevents the loss of nutrients. The stir-fried salted fermented bean curd and garlic have a more intense flavor.

If you like this delicious dish, don’t miss it! This is the simplest and most suitable method for children and the elderly, if you like it, try it now, it’s cheap and nutritious!