Steamed na Gabi at Tadyang ng Baboy sa Black Bean Sauce

Name: Steamed na Gabi at Tadyang ng Baboy sa Black Bean Sauce
Yield: 2 servings
Cuisine: Cantonese
Ingredients: 1 rack na tadyang ng baboy; 150 g na gabi; 15 g na tausi; 2 kutsarang light soy sauce; 2 kutsarang oyster sauce; 1/2 kutsaritang asin; 1 kutsaritang cooking wine; 2 kutsarang cornstarch; 5 butil na bawang

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Steamed na gabi at tadyang sa black bean sauce: tadyang na minarinate sa toyo, oyster sauce at tausi, saka siningawan sa gabi hanggang malambot.

Steamed na Gabi at Tadyang ng Baboy sa Black Bean Sauce

Steamed Taro with Pork Ribs in Black Bean Sauce

Mga Sangkap

Ingredients

1 rack na tadyang ng baboy

1 rack pork ribs

150 g na gabi

150 g taro

15 g na tausi

15 g fermented black beans

2 kutsarang light soy sauce

2 tbsp light soy sauce

2 kutsarang oyster sauce

2 tbsp oyster sauce

1/2 kutsaritang asin

1/2 tsp salt

1 kutsaritang cooking wine

1 tsp cooking wine

2 kutsarang cornstarch

2 tbsp cornstarch

5 butil na bawang

5 cloves garlic

Mga Hakbang

Instructions

Hugasan ang tadyang at hiwain sa maliliit na piraso, hugasan at balatan ang gabi at hiwain sa maliliit na piraso, at hugasan at tadtarin ang bawang at tausi.

Wash the pork ribs and cut into small pieces, wash and peel the taro and cut into small chunks, and wash and chop the garlic and fermented black beans.

Ilagay ang hiniwang gabi sa mas malaking mangkok. Magpainit ng mantika sa kawali, igisa ang tinadtad na bawang at tausi hanggang mabango, idagdag ang light soy sauce, oyster sauce at asin at haluin, saka ihalo sa tadyang kasama ang cooking wine at cornstarch, haluin at ipatong sa gabi. Isingaw nang mga 20 minuto.

Place the cut taro in a larger bowl. Heat oil in the pan, sauté the chopped garlic and fermented black beans until fragrant, add light soy sauce, oyster sauce and salt and stir-fry evenly, then add to the ribs along with cooking wine and cornstarch, mix well and arrange on top of the taro. Steam for about 20 minutes.

Kapag luto na, lagyan ng kaunting mainit na mantika at ihain.

When done, drizzle with a little hot oil and serve.