Dried Anchovy Soy Sauce Pork Ribs
Cuisine: Chinese
This is a popular dim sum style dish found in Cantonese tea houses.
4 / 5
★★★★☆
Ingredients
- Pork Ribs
- Yangjiang Dried Anchovy
- Garlic Minced
- Ginger Minced
- Light Soy Sauce
- Dark Soy Sauce
- Oyster Sauce
- White Sugar
- Cornstarch
- Cooking Oil
- Water
- Scallions/Green Onions (Optional)
- White Sesame Seeds (Optional)
Steps
- Soak the ribs in cold water for 10 minutes to remove blood, change the water and repeat twice, then pat dry with paper towels.
- Soak the dried anchovies in water for 5 minutes.
- Mix all ingredients (use 10 ml oil), marinate for 8-30 minutes.
- Steam in a steamer for 18 minutes after the water boils.
- Let stand/baste for 2 minutes.
- Pour 10 ml hot oil into the pan and heat to 180-200 degrees Celsius.
- Evenly sprinkle scallions and white sesame seeds, then pour the hot oil over them.
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Notes
This is a popular dim sum style dish found in Cantonese tea houses. The flavor is umami-rich and rich, and the ribs are tender and easily detached from the bone. Ribs provide high-quality protein and calcium, while fermented dried anchovies add flavor and aid in absorption. The process involves soaking, marinating, and careful steaming, which poses a slight challenge for beginners, but the steps are clear and easy to follow. Preparation to serving takes about 1 hour. The leftover sauce is extremely delicious used to mix with rice or noodles.
Difficulty Estimate: ★★★★
Calorie Estimate: 1513 kcal
Calculations:
Determine how many portions you plan to make before starting. One portion is just right for 2-4 people.
Per Portion:
- Pork Ribs: 500g
- Yangjiang Dried Anchovy: 15g
- Garlic Minced: 10g
- Ginger Minced: 5g
- Light Soy Sauce: 15ml
- Dark Soy Sauce: 3ml
- Oyster Sauce: 10g
- White Sugar: 5g
- Cornstarch: 8g
- Cooking Oil: 20ml (or 10ml if you don't plan to drizzle hot oil)
- Water: 30ml
- The dried anchovies should be slightly chopped after soaking for better absorption.
- Steaming time should be adjusted according to the size of the ribs; it is ready when a chopstick easily inserts into the region of the cartilage.
- Traditional dried anchovy spare ribs do not include the topping or drizzling of hot oil.
- Leftover sauce can be used to mix with rice or noodles.
If you encounter any issues or have suggestions for improvement while following this guide,