麵豉蒸排骨 Steamed Pork Rib With Salted Fermented Soybean Sauce

🟢材料：
排骨 450 克
麵豉 1 湯匙
薑 1 片
蒜頭 1 粒
蔥、辣椒 適量
澱粉 1 湯匙
油 1 湯匙
水 1 湯匙
糖 1 茶匙
紹興酒 1 茶匙
生抽 1/2茶匙
老抽 1/4 茶匙
胡椒粉 少許
🟢做法：
1️⃣ 排骨在流動的水下沖洗 10 分鐘，或按自己方法把血水洗清。
2️⃣ 排骨吸乾水，加入蒜蓉、薑末、胡椒粉、麵豉、紹興酒、生抽、老抽、糖，分次加入澱粉水拌勻。
3️⃣ 再加入蔥白、油，醃 30 分鐘左右，盡量攤薄，不要重疊。吃辣的可選擇放些辣椒。
4️⃣ 水滾下鍋，放入排骨，大火蒸 10 分鐘，或依自家火力自行決定。
5️⃣ 蒸完撒上蔥花灒入1湯匙滾油。
📌相關影片Related video • 蒸排骨好吃的秘密｜三種清洗排骨方法Secre...
🟢Ingredients:
Pork ribs - 450 g
Salted fermented soybean sauce - 1 tablespoon
Ginger - 1 slice
Garlic - 1 clove
Spring onion, Chili - as needed
Cornstarch - 1 tablespoon
Oil - 1 tablespoon
Water - 1 tablespoon
Sugar - 1 teaspoon
Shaoxing wine - 1 teaspoon
Light soy sauce - 1/2 teaspoon
Dark soy sauce - 1/4 teaspoon
White pepper powder - as needed
🟢Cooking Directions:
1️⃣ Rinse the pork ribs under running water for 10 minutes or by own method to remove any blood.
2️⃣ Pat the pork ribs dry. Add minced garlic, ginger, white pepper powder, salted fermented soybean sauce, Shaoxing wine, light soy sauce, dark soy sauce, sugar, and gradually add starch water until well combined.
3️⃣ Add spring onions white, and oil. Marinate for about 30 minutes and spread the spare ribs out evenly, without overlapping. Add chopped red chili pepper, if using.
4️⃣ Bring water to a boil and steam the spare ribs for 10 minutes on high heat (adjust according to your stove's heat).
5️⃣ Spread spring onions and pour in 1 tablespoon of hot oil over the spare ribs before serving.
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[@williammak3597]

不會每次都吹捧的馳名好味道的正宗廣東菜式。Cantonese cuisine that will never boasting its famous delicious food.

[@i.mdreamer1928]

我喜欢你的频道。无需花俏的厨具，认真地做菜。你做的每一道菜“好易煮”,也很喜欢吃。

[@oe_cook]

謝謝您!🌻

[@cassiekong4979]

蒸得好靓。。睇见流口水。。

[@user-nj7br5zo9r]

賣相非常吸引，👍👍

[@kristianfeliz213]

My favorite dimsum in Chinese restaurants!!!!! Now I’ll make it at home with your recipe. Thank you.

[@user-vq8ch1mh7g]

酒樓技巧好實際，多謝分享

[@susankung7640]

Hi I love your authentic chinese recipes. 💗👍🏻

[@ngying4237]

賣相非常好👍👍😋😋

[@miumiuchan2781]

簡單又好味道，謝謝敎導！

[@YLwortel]

Thanks, looking delicious. Will try.

[@KimPossibleYingge]

感謝🙏好味😋正呀☺️

[@deankwan1696]

好耐無食麵豉味，多謝提供。

[@laipengho5236]

作為一個雙職媽咪，放工仲要趕頭趕命煮飯，真心好鐘意你呢個channel ，簡單打救左我🙏🏻👍🏻👍🏻

[@oe_cook]

謝謝您捧場❤️🌻🌻

[@meikmayou]

looks delicious, thanks for sharing the recipe.👍

[@lengleong6989]

這個頻道， 簡而清， 容易明白， 容易學到嘢，我喜歡， 另外有些頻道 講得太複雜，很難學到 烹飪。

[@oe_cook]

謝謝您支持❤️🌻🌻

[@frostyarnie2941]

Thank you for sharing this.

[@alantrieu4723]

Wow, this is my favorite dinner 😋👍🇺🇸

[@foodtriparevalo8741]

One of My favorite Cantonese dish i remember my old days when I was in macau i use to eat that almost every time in my favorite restaurants near in red Market macao😋😢

[@ngocquach4554]

Thanks you so much for English recipe... i love to hear your voice... i use to watch HK drama and your voice reminds me of all the good times

[@oe_cook]

You're welcome, thanks for watching! All the best to you❤️🌻

[@sofongtong5104]

多謝分享，正👍👍

[@flyingphoenix9191]

謝謝老師的寳贵教材 👍👍👍👏👏👏，十分容易學 。🍁🍁🍁🌺🌱🌱🌱

[@oe_cook]

❤️🌻🌻

[@flyingphoenix9191]

@@oe_cook 再謝謝老師 👍👍👍👏👏👏🍁🍁🍁🌺🌺🌱🌱

[@MandyleeMandylee]

今天试了煮，真的好好吃😋

[@nenylei1422]

Oh my 🤩this looks so delicious! I remembered that my Mom used to makes this recipes. I need to try these😍😍😍

[@bahchekng5157]

很好看👏👏

[@kennyleung1689]

好靚吓喎

[@equalrights9091]

Looks delicious!

[@pawahkileung6265]

👍簡單，易煮，同你個網名好襯

[@cheleycheley9262]

Thanks for share

[@jw91365]

蒸得好靚好淋滑，重點係蒸出來不會水汪汪

[@equalrights9091]

Will surely cook this!

[@Waqasvlogs4055]

Best recipe

[@ericcheah2913]

好赞👍🏻🤤

[@hennypang9668]

Nice Delicious

[@shingsohayon6725]

Thanks,i have an idea ❤

[@nancysee6489]

Looks delicious, will cook this dish.😋😋

[@koolinying8136]

•「

[@meupraise9516]

清洗排骨很乾淨，用先開好的生粉水分幾次加入排骨，很有耐心去做，加入辣椒絲提升味道，蒸得很靚好想食，母親節快樂，謝謝分享。😀😀😀

[@oe_cook]

謝謝您, 母親節快樂❤️🌻

[@user-id8hc7tk5y]

@@oe_cook .

[@siferapartini1298]

This look's very delicous, thank you Thai Thai

[@tansiewnai477]

我喜欢😘

[@wenhuang888]

so good

[@flyingphoenix9191]

㊗️: *老師《母親節快樂》💛💛🧡🧡💚💚💗💗☘🌱🌱🍁🍁🍁*

[@oe_cook]

謝謝您!❤️🌻

[@flyingphoenix9191]

@@oe_cook 不用客氣，謝謝老師。💖💚🧡🍁🍁🍁🌱🌱

[@minniec.9127]

I make this dish all the time, passed down by my mother. It's easy and delicious home comfort food. I also add a little fermented black beans to the soybean sauce.

[@oe_cook]

Steamed pork ribs is a traditional Cantonese dish and most of Chinese love very much. Mother's cooking is the greatest taste on the world.❤️🌻🌻

[@minniec.9127]

@@oe_cook I am Toisan. I also love steamed pork cake with salted fish and steamed pork with fermented shrimp sauce. I know you have these recipes on yr channel as well. Very nice.

[@fungtse5340]

不錯吧👍

[@oe_cook]

謝謝您!🌻

[@karenk847]

Thank you

[@tcso8477]

非常漂亮100分

[@malaipattanasoon1274]

น่าอร่อย​

[@CasualGirlAdventures]

Tasty and seems easy to make, thank you for sharing

[@doncapres]

係碟底鋪上豆腐泡一起蒸就更好了！

[@mackfc9080]

good

[@annapoon1396]

Hello Oe cook, I really like this recipe. I will try it tomorrow. Would you mind to write recipe showing on screen I think that will be more easy to follow. Thank you.

[@oe_cook]

Sorry for I can't show the recipe on the original film after upload on to KZbin, I'll try the best to show on the follow videos, thank you for your kindness remind!

[@stefaniechong9640]

Looks like both of us share the same way of preparing fermented black bean steamed pork ribs. Brilliant! But that said, it took me 20 minutes to steam it. (strictly required by my mother-in-law):)

[@oe_cook]

steam for longer time will make chewing texture, and also more juice/water come out when dish done, your mother-in-law strictly required steam for 20mins, then do it to let her happy for meal❤️🌻

[@meupraise9516]

蒸得很靚，豆粉水分段落， 醃料不多免大家搶味，辣椒提升味道，大大蒸十分鐘肉質變軟帶，相信好味好食。😀😀😀

[@oe_cook]

謝謝您!❤️

[@meupraise9516]

@@oe_cook" 多謝"應該我講。😀

[@ohchooconnie7940]

👍👍👍

[@user-ej9nd7wr6b]

蒸得好靚👍餸飯一流👏想請教加生粉水有咩好處？我多數直接加生粉🤗

[@oe_cook]

加些少水會令排骨鬆軟嫰滑些, 但這樣加生粉水要用手搓揉1~2分鐘, 讓生粉水有足夠時間滲入排骨中, 謝謝您🌻

[@didicheung5355]

😋👍

[@vansauly7374]

hay quá ạ

[@fentisusiana440]

Terimakasih 🙏

[@oe_cook]

Terima kasih sudah menonton❤️

[@user-gt3tg4pz8r]

港式飲茶我最愛的就是這道菜了!! 收藏收藏~

[@oe_cook]

我也很愛吃蒸排骨, 謝謝您!

[@eileenkung1991]

Yummy😍

[@martinma3290]

😋😋😋😋👍👍👍👍

[@limasiak8029]

👍😋😍

[@rebeccafrancisco6935]

😋😋😋

[@Auntie-pz3kq]

🤗😋

[@VanLe-ex8hr]

Would very helpful if you can print condiment on screen whilst you. People like to see what you are doing and remember the ingredients as well. Love this recipe as it's easy to follow and yummy too. Thnks for sharing.

[@oe_cook]

Thank for your helpful suggestions❤️🌻

[@goalchan4432]

放包榨菜更完美

[@user-xs4tb9xk1k]

好，等下就用你的方式去做 ！

[@cicyyeticicy3152]

😘

[@annapoon1396]

Hello Oe cook, Would you mind to tell me where you buy the clip that you use to take out the hot dish from hot wok. Thank you.

[@oe_cook]

I bought it from a temporary promote counter in Hong Kong Shatin.

[@iunkoc]

我會加粉絲做底

[@user-xp3be5pe8g]

我家，排骨从不清洗，直接加工上锅

[@terenceseow1426]

😋😋😋😋😋

[@user-ik3kz5xm1v]

🤩😍😋👍👍👍👍👍🤤🤤🤤🤤🤤🤤

[@evakwok836]

冇得頂💕🌈💕🌈💞

[@swan3714]

want to know salred fermented beans i is in the bottle ? where i can get this

[@oe_cook]

salted fermented soybean sauce can buy at all wet market in HK, you can try to find it in China town/Chinese supermarket if out of HK, for your reference : www.google.com/search?q=salted+fermented+soybean+sauce&sxsrf=ALeKk023nMM8pYpKSMFieO11yYbCceNtHQ:1588273160463&source=lnms&tbm=isch&sa=X&ved=2ahUKEwjajqTM6pDpAhWGSJQKHTqiBiUQ_AUoAXoECA0QAw&cshid=1588273394486694&biw=1231&bih=927#imgrc=iCUcSGsqWz2leM

[@swan3714]

oh thank you, it looks delicious i wanna try it

[@user-vp6gk5zv7g]

你下次，能不能把料头慢火炸之金黄，在跟排骨混在一起蒸，才香味到位，直接放不炸，料头发挥不起来。。。

[@oe_cook]

謝謝指教!

[@meiwahlam1282]

真奇怪 什麼叫做能不能，你喜歡這樣做 我喜歡那樣做，各有各做法， 你的語氣好像是下命令。

[@ohchooconnie7940]

😀👍👍👍

[@tchung3265]

我見片主好多時都係用生粉拿下啲肉然後再洗 其實呢個過程會對肉有咩好處架？

[@oe_cook]

在本片中對排骨而言是為了去除血水, 因為排骨血水不清會影響食味, 酒樓食肆會開著水喉讓排骨在流動的水下沖最少10分鐘, 這對一般家庭來說較浪費食水, 所以用生粉揉搓吸走血水, 生粉用於處理(洗)其他食材有吸走異味(如豬腸)、去除雜質(如乾冬菇)等等, 謝謝收看!

[@tchung3265]

@@oe_cook 感謝你的回覆 其實我都係睇你地KZbinR學煮送 係我多謝你就真 不過想問多幾句 隨左用粉 有人會用淡鹽水浸 有人會隨水煲到滾 有人浸完用手必出黎 另外一個醃肉問題困擾左我好耐 通常D人就係會用水浸解凍完 索乾水 就醃 再放番入雪櫃 但我睇專家講 肉類唔應該係雪櫃拎出黎解完凍再放入雪櫃 因為咁會滋生細菌 所以我都係拎出黎解決凍就醃半小時就煮 你對呢樣野的睇法係點？ 謝謝

[@oe_cook]

我未見過有廚師或師父級的人"用手必出嚟", 我個人認為"不須要用手必出嚟", 新鮮冰鮮或急凍排骨的處理方法都是差不多, 1)用鹽水浸半小時然後洗淨(反覆洗幾次), 2)用生粉揉搓(省下佢)然後反覆洗淨, 3)在流動的水下沖洗10分鐘(酒樓食肆會用這個方法, 叫啤水), 三者擇其一, 目的都是去除血水, 因為排骨如帶血水會有肉羶味, 蒸或煮都不會好吃, 去除血水之後蒸的加味醃, 煲湯的汆水再煲湯。 專家講得冇錯, 不過針對的是溶雪後再放回冰格雪藏(不是即日食用), 處理那些溶雪後洗淨要醃的肉類(海鮮另計), 看您要醃的時間的長短, 如果只醃半小時的話可以不放雪櫃, 醃1小時以上最好放雪櫃, 尤其是現在這樣的氣溫, 很容易滋生細菌, 如果您放過入雪櫃, 蒸之前提早15~30分鐘取出來, 讓它接近室溫, 否則蒸的時間加長一點, 謝謝.

[@tchung3265]

@@oe_cook 明白明白！！！！ 萬分感謝你的用心回覆 實在令我獲益良多！！

[@susanchow7517]

Which part of the pork ribs to use for this dish?

[@oe_cook]

This is pork spare ribs(腩排), I told the shopkeeping I wanted more meat and less bone😂😂🤣

[@VuNguyen-cp9oy]

Do you teach in person?

[@oe_cook]

No, thank you very much!

[@esteebrown4102]

🥰😋😋😋😋😋

[@user-xs8uo1eg8j]

請問一下麵鼓在台灣是叫什麼買的到嗎？

[@oe_cook]

我不知道台灣叫甚麼, 麵豉醬有點似味噌, 和韓國麵豉醬差不多, 但比上述兩種醬麵豉醬它的黃豆有1/3還是原粒在醬中,質地也比兩種醬稀一點, 您找找看, 如果真的找不麵豉醬, 用韓國麵豉醬代替也近似, 謝謝收看!

[@juinxy]

应该是豆瓣酱吧。。。希望没说错。。。

[@oe_cook]

@@juinxy 這個不是豆瓣酱, 豆瓣酱有味, 這個沒有, 如果找不到麵豉醬, 可以試下找"黃豆醬" , 也近似, 謝謝您!

[@EH_YUH]

想问下这个豆豉是哪种啊？

[@oe_cook]

豆豉是乾的, 麵豉是濕的, 香港全部街市都可以買到, 如在國外, 可以到唐人街或華人超市找找, www.google.com/search?q=%E9%BA%B5%E8%B1%89&sxsrf=ALeKk00utC11T9VEdRxKBQXDN3Dhqjj1SA:1588273266219&source=lnms&tbm=isch&sa=X&ved=2ahUKEwjXgdv-6pDpAhXMG6YKHdCXBFgQ_AUoAXoECBUQAw&biw=1231&bih=927#imgrc=U-ruiLUlV7Ze8M

[@EH_YUH]

好易煮 oe cook Thanks you.

[@windshigh]

哪個品牌的麵豉醬較好？

[@oe_cook]

片中所見是街市買的麵豉醬，撇除有可能不衛生疑慮，街市一般買到的麵豉醬也不錯，之前吃過的樽裝麵豉醬不覺得哪一個牌子有驚喜，最近見同x有隻新出的"原豉醬"，在玻璃瓶外看樣是不錯的，但同x的醬油不好味，欠信心，我下次去超市會買來試一試。

[@may9129]

請問可以轉急凍排骨嗎

[@oe_cook]

可以的, 但急凍排骨味道不及新鮮的好味, 謝謝收看!

[@may9129]

@@oe_cook 謝謝你😃， 我煮三十人的分量所以要急凍排骨

[@joantan9234]

请问面豉是什么 ? 是豆酱吗？ 谢谢

[@oe_cook]

麵豉有點似日本的味噌, 和韓國麵豉醬差不多, 但比上述兩種醬麵豉醬它的黃豆有1/3還是原粒在醬中,質地也比味噌和韓國麵豉醬稀一點, 如果您居住地沒有麵豉/麵豉醬, 可以黃豆醬代替, 謝謝您收看!

[@joantan9234]

@@oe_cook 谢谢你的回复 我来自马来西亚 这里没有看到有卖面豉 你说的黄豆酱代替 是指豆酱 对吗？

[@kittyli9140]

请问面豉酱喺乜牌子噶？

[@oe_cook]

我這個是街市買的散裝一包的麵豉.

[@eve6223]

为什么要加油？

[@oe_cook]

加油是封鎖調味及肉汁在排骨內, 另一個原因是讓排骨更滑, 謝謝收看!

[@user-rq9rc7ui1z]

請問夠唔夠林？要不要用soda 粉醃？

[@oe_cook]

家中有梳打粉, 但我很少用來鬆肉, 新鮮的排骨蒸到剛剛熟透是腍(淋)滑的,蒸的時間過長肉質就會韌及"標"水(時間適宜的排骨蒸出來有少許汁但不會水汪汪), 這個排骨我覺得腍, 但每人對腍的定義有所不同, 不知能不能合您心意,謝謝您!

[@user-rq9rc7ui1z]

好易煮 oe cook 謝謝。

[@caizi87]

什么叫面鼓酱?味曾?

[@oe_cook]

有點似味噌, 和韓國麵豉醬差不多, 但比上述兩種醬麵豉醬它的黃豆有1/3還是原粒在醬中,質地也比兩種醬稀一點, 謝謝收看!

[@caizi87]

有没有牌子介绍?

[@oe_cook]

在香港所有街市都可以買到, 超市可以買這個---> www.parknshop.com/zh-hk/salted-yellow-bean/p/BP_377648

[@kuanpocalvinyim2941]

好易煮，用自己方式示范。不要扯别人或者酒楼比较，人看你的视频就学你的做法，专业点。

[@kimfongshun4437]

我 b 89

[@suip2262]

點解 有人話要蒸25分鐘有人話蒸15分鐘

[@oe_cook]

排骨平鋪不要重疊, 明火大火蒸8至10分鐘便可, 過熟會韌和"鞋"口兼出水, 酒樓火力大蒸6分鐘全熟了, 如果您用煤氣開最大火蒸10已經好穩陣, 最長也不要過12分鐘, 話要蒸25分鐘的因為唔識蒸排骨, 如果想好腍的話蒸45分鐘, 謝謝收看!

[@suip2262]

謝謝你的回覆。

[@siewhongtiew4865]

5

[@siewenglee9486]

0

[@cindylim8674]

l

[@ahlanow8477]

(i卜 “l了

[@lionelmok]

太長了。

[@Jeff-ut9np]

你甘样加辣椒同无加有咩区别，口味上一D区别都无，所谓既吃得辣既可以加辣椒，唔吃得辣既可以唔加完全都唔成立。系一D都唔会辣

[@oe_cook]

您說的對, 這個辣椒只是花巧東西, 用來裝裝飾, 拍照好看一點吧了😂😂🤣

[@Jeff-ut9np]

@@oe_cook 多谢指教，我失礼了

[@fungnote2663]

川人吃不夠辣，港人吃已足夠祗是點綴提昇味道。

[@hakchingso4909]

👍👍👍