豉汁蒸排骨广式茶楼的常备菜之一，也是我记忆中的味道，特有的豉汁味是我多年寻找的制作秘方，寻觅多年终于让我发现了，一起来看看吧。怎么把豉汁蒸排骨做成我记忆中的味道。

　　材料：

　　排骨500g、 荔浦芋头一小片、姜5片、蒜4粒、米酒15ml、油15ml、料酒15ml、胡椒粉2g、盐2g、 淀粉适量

　　步骤：

　　1、排骨泡水半个小时去除血污，泡的时候加料酒去腥

　　2、姜切片，豆豉稍用刀背拍扁，蒜切蓉。

　　3、排骨沥干水或用厨房纸擦干。

　　4、排骨放入盆中，倒入一勺白糖。

　　5、倒入一勺油。

　　6、放入姜片。

　　7、搅拌均匀，盖上保鲜膜在冰箱腌3-4小时。

　　8、芋头切小块。

　　9、从冰箱拿出腌好的排骨，加入米酒、豆豉、蒜蓉、盐、胡椒粉。

　　10、搅拌均匀再腌制15分钟。

　　11、腌好的排骨加入厚厚一层淀粉，搅拌均匀。

　　12、芋头在盘子底铺放一层，排骨放在芋头上。

　　13水开后入蒸锅中火蒸20分钟。

Steamed pork ribs with taucu sauce cantonese tea house is one of the regular food, and my memory of taste, unique flavor is one of my many years looking for recipes with taucu sauce, for many years has finally let I found, and see it together. How to make steamed pork ribs with taucu sauce a taste in my memory.

Steamed pork ribs with taucu sauce

Material:

500 g chopped ribs, LiPuYu head piece, 5 slices ginger, garlic 4 grain of 15 ml, 15 ml of rice wine, oil, cooking wine for 15 ml, 2 g, 2 g of salt, pepper, starch in moderation

Steamed pork ribs with taucu sauce

Steps:

1, ribs bubble water for half an hour to remove blood, bubble when charging to red wine

2, ginger slices, tempeh, slightly flattened, with dao back cut garlic paste.

3, ribs and drain water or dry with kitchen paper.

4, ribs into the basin, pour a spoonful of sugar.

5, add a spoonful of oil.

6, add ginger.

7, stir evenly, cover with plastic wrap in the refrigerator marinate for 3-4 hours.

8, taro, cut into small pieces.

9, out from under the refrigerator pickle good ribs, add rice wine, lobster sauce, garlic, salt and pepper.

Steamed pork ribs with taucu sauce

10, stir to mix with marinade for 15 minutes.

11, pickled good chops a thick layer of starch, stir to mix well.

12, taro laying in the bottom of a plate layer and ribs on the taro.

13 the water boiled into the steamer and steam for about 20 minutes.

Steamed pork ribs with taucu sauce