the Soycialist

Tag: #pork

ingredients

  • Steamed Spare Ribs with Dry Mustard Greens 梅干菜蒸排骨

    Steamed Spare Ribs with Dry Mustard Greens 梅干菜蒸排骨

    TOTAL TIME: 2 hours and 30 minutes

    YIELD: 2 servings

    CALORIES: 450 kcal per serving

    SPICINESS:

    I first tried this dish at a friend’s house and loved it so much that I had to ask for the recipe. Steamed spare ribs with preserved mustard greens (“meigan cai”) is a classic Hakka dish. It’s traditionally steamed, allowing the ribs to absorb the rich aroma of the meigan cai, while the preserved greens soak up the meat juices, making the dish full of flavor.

    INGREDIENTS 备菜

    Item 配菜Amount 用量
    Spare Ribs 猪肋排500 g
    Preserved Mustard Greens 梅干菜50 g
    Scallion 葱绿1/2 stalk
    Minced Garlic 蒜末3 cloves
    Minced Ginger 姜末2 slices
    Shredded Ginger 姜丝2 slices
    Fermented Black Beans 豆豉15 g
    White Pepper Powder 白胡椒1 tsp
    Chili Powder 辣椒面5 g
    Light Soy Sauce 生抽2 tsp
    Dark Soy Sauce 老抽1 tsp
    Shaoxing Cooking Wine 料酒1 tsp
    Oyster Sauce 蚝油1 tsp
    1. Preserved mustard greens can easily be confused with pickled mustard stem, but if you look at the packaging, they are completely different products. Preserved mustard greens (or “meigan cai“) is typically used in Zhejiang or Hakka cuisine, while pickled mustard stem (or “zha cai”) is usually produced in Sichuan area.
    1. 梅干菜在翻译上可能会和榨菜容易混淆。但是看包装的话是完全不一样的东西。梅干菜一般用于浙江菜或者客家菜中，榨菜一般产于四川地区。

    INSTRUCTIONS 做法

    1. Soak 500g (about 1 lb) pork ribs in water for 1 hour to remove excess blood. At the same time, soak 50g dry pickled mustard (meigan cai) in warm water for about 1 hour until softened. 将500g排骨放入清水中浸泡1小时，去除血水。同时，将50g梅干菜放入碗中，用温水浸泡约1小时泡发。

    2.Drain the ribs well. Squeeze out excess water from the mustard greens and set aside. 排骨捞出沥干水分；梅干菜挤干水分备用。

    3. Place the ribs in a bowl. Add shredded ginger, 1 tbsp cooking wine, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, and a small pinch of white pepper. 排骨放入碗中，加入姜丝、1勺料酒、2勺生抽、1勺老抽、1勺蚝油和少许白胡椒粉。

    4. Mix well and marinate for 30 minutes. 拌匀后腌制30分钟。

    5. Heat a pan with a little oil, sear the ribs on both sides until lightly browned, then remove and set aside. 热锅倒入适量食用油，放入排骨煎至两面微黄，捞出备用。

    6. Keep a bit of oil in the pan. Add minced ginger, minced garlic, fermented black beans (douchi), and chili powder. Stir-fry until fragrant. 锅中留少许底油，加入姜末、蒜末、豆豉和辣椒面炒香。

    7. Add the mustard greens, season with a little salt if needed (they are naturally salty, so adjust to taste). 倒入梅干菜翻炒，并根据口味酌情加少许盐调味（梅干菜本身略咸，可视情况调整）。

    8. Add the ribs back into the pan, toss to combine, then transfer everything into a heatproof bowl. 加入煎好的排骨翻炒均匀，然后将梅干菜排骨倒入耐热碗中。

    9. Place the bowl in a steamer with boiling water. Cover and steam over low heat for 1 hour. Remove from the steamer, sprinkle with chopped scallions, and serve hot. 蒸锅中水烧开后，将碗放入蒸锅，盖上锅盖，小火隔水蒸1小时。出锅后撒上葱花，即可享用。

    Voila! Bon appétit!

    Tips:

    • The most time-consuming part of this dish is preparing and marinating the spare ribs. You can make it easier by handling and marinating the ribs in advance over the weekend, then storing them in the fridge. When you’re ready to cook, just steam them together with the meigan cai, it’ll be much simpler. 这道菜比较麻烦的部分是处理和腌制排骨。可以提前在周末把排骨处理好、腌制好，然后放入冰箱冷藏备用。等到需要的时候，再和梅干菜一起蒸就行了，这样会简单许多。

  • Pork & Pickled Mustard Flatbread 榨菜鲜肉酥饼

    Pork & Pickled Mustard Flatbread 榨菜鲜肉酥饼

    TOTAL TIME: 40 minutes

    YIELD: 4 servings

    CALORIES: 600 kcal per serving

    SPICINESS: Not Spicy

    Stuffed meat pies/flatbreads are a classic homestyle dish in Chinese cooking, known for their thin, crispy crust, generous juicy filling, and rich, savory aroma. Traditionally, they’re cooked on a griddle, but an oven or air fryer works just as well at home. In this version, salty and crunchy zhacai (pickled mustard) is paired with tender, juicy pork and bits of onion, creating layers of flavor in every bite. Perfect as a comforting snack or a simple everyday meal.

    INGREDIENTS 备菜

    Item 配菜Amount 用量
    Ground Pork 猪肉碎1 pound
    Pickled Mustard Stem 榨菜1 small crown
    Onion 洋葱1/4 (optional)
    Scallions 葱2 pieces
    Ginger 姜3 slices
    Light Soy Sauce 生抽2 tbsp
    Dark Soy Sauce 老抽1 tbsp
    Oyster Sauce 蚝油1/2 tbsp
    White Pepper 白胡椒1 tsp
    Cumin Powder 孜然粉1 tsp (optional)
    Sugar 糖1 tsp
    Sichuan Peppercorn Powder 花椒面1 tsp (optional)
    Thirteen Spices 十三香1 tsp
    Chicken Bouillon 鸡精1 tsp
    Packaged Pancake Wrappers 手抓饼皮2 pack
    1. Ground pork can be replaced with ground beef.
    2. For pickled mustard stems, the Wujiang brand is commonly used; if unavailable, finely chop regular Sauerkraut from the supermarket as a substitute.
    3. “Thirteen-Spice” is a blended seasoning made from multiple aromatic spices to reduce odors and enhance flavor. Typical ingredients include Sichuan peppercorns, star anise, galangal, amomum, cinnamon, cloves, fennel, dried ginger, and nutmeg. It’s often used in dumpling or bun fillings. Widely available in Asian supermarkets. Wang Shouyi is a common brand. If unavailable, five-spice powder works as a substitute or you can skip it.
    4. You can make the dough yourself (see Step 1 for instructions), or substitute with pre-made pancakes from Asian market, or use Trader Joe’s pizza dough instead.
    5. Ingredients marked “optional” can be added or omitted, but it’s best to include them.
    1. 猪肉碎也可以用牛肉碎代替。
    2. 榨菜通常用乌江榨菜。如果找不到乌江榨菜的话，可以买超市的普通酸菜剁碎之后替代。
    3. 十三香是一种由多种香料调配而成的复合调味料，用来去腥增香、提升菜肴风味。常见成分有花椒、八角、山柰、砂仁、肉桂、丁香、草果、小茴香、白芷、干姜、肉豆蔻等。常用于饺子、包子等馅料。亚洲超市一般都有售，王守义是常见品牌。买不到时可用五香粉代替或省略。
    4. 饼皮可以自己制作（做法见第一步），也可以用葱油手抓饼代替，或者用Trader Joe’s的披萨面团替代。
    5. 上边标有optional可加可不加，但最好加。

    INSTRUCTIONS 做法

    1. If you’d like to make the dough from scratch, mix 400g all-purpose flour with 230g water, 3g yeast (dissolved in water), and 15g cooking oil. Cover with plastic wrap and let it rise until doubled in size. If you’d rather skip the yeast and rising process, just let the dough rest for 30–40 minutes. Personally, I often use pre-made pancake wraps for convenience, Trader Joe’s pizza dough also works well. 如果想自己做饼皮，可以用400g中筋面粉加230g水，加入3g用水化开的酵母和15g食用油，混合后盖上保鲜膜，发酵至两倍大。如果不想用酵母省去发酵步骤，只需醒面30–40分钟即可。我比较偷懒，用的是现成的手抓饼皮，Trader Joe’s 的披萨面团也可以替代。

    2. Finely chop the pickled mustard stem (zhacai) and onion. 榨菜、洋葱切碎备用。

    3. Mix the chopped zhacai, ginger, and scallions into the ground meat. Season with sugar, chicken bouillon, Chinese five-spice, white pepper, Sichuan pepper powder, and cumin. 将榨菜、姜、葱末与肉馅混合，加入糖、鸡精、十三香、白胡椒粉、花椒粉、孜然粉等调料。

    4. Add light soy sauce, dark soy sauce, and oyster sauce. A little cooking oil can also be added if needed. 再加入生抽、老抽、蚝油，也可以根据需要加少许食用油。

    5. Mix well. To test the flavor, microwave a spoonful of filling for about 30 seconds and taste. If it seems too mild, add a bit of salt. 搅拌均匀后，可以挖一勺馅料放进微波炉加热约30秒，尝试味道。如果觉得偏淡，可以适量加盐。

    6. Wrap the filling with the dough, sealing into a round shape. The given proportions make about 8 stuffed flatbreads, though I only made 4 because I ran out of dough. 取一张饼皮，包入肉馅，捏成圆形。按配方的分量大约可以做8个馅饼，因为我买的饼皮数量不够，所以只做了4个。

    7. Flatten each stuffed dough ball into a thin rectangle with your hands and place on a baking sheet. Tip: press down the seam side first until palm-sized, then flip and press the other side. It’s normal if a little filling leaks out. The thickness can be adjusted to your liking. 用手将馅饼按压成薄薄的长方形放入烤盘。小秘诀：先把封口面均匀压平至手掌大小，再翻面继续压。过程中漏点馅很正常，厚薄可根据个人喜好调整。

    8. Bake in a preheated oven at 200°C (390°F) for 10 minutes. 烤盘放入烤箱，200℃烘烤10分钟。

    9. Remove, sprinkle with sesame seeds, and return to the oven. Bake another 10 minutes until one side is golden, then flip and bake for an additional 3 minutes. Adjust baking time according to your oven and keep an eye on them. 取出后撒上芝麻，再放回烤箱烤约10分钟至一面金黄，然后翻面再烤3分钟即可。具体时间可根据自家烤箱火力灵活调整，注意观察。

    Voila! Bon appétit!

    Tips:

    • Keep in mind that pickled mustard and soy sauce are already salty, so I usually don’t add extra. 为榨菜和生抽本身已经有咸味，我个人没有额外加盐。
  • Beijing-style Zhajiang Noodle 老北京炸酱面

    Beijing-style Zhajiang Noodle 老北京炸酱面

    TOTAL TIME: 35 minutes

    YIELD: 5-6 servings

    CALORIES: 300 kcal per serving

    SPICINESS: Not Spicy

    Zhajiangmian (炸酱面), or “fried sauce noodles,” is one of the most iconic dishes from Beijing. A bowl of chewy noodles topped with savory-sweet minced meat sauce and fresh crunchy vegetables makes for the ultimate comfort food. This recipe is a home-style adaptation, balanced, fragrant, and easy to recreate with ingredients from most grocery stores. Makes enough sauce for 5–6 servings. Store leftovers in the fridge and reheat with noodles and veggies for an easy meal anytime.

    INGREDIENTS 备菜

    Item 配菜Amount 用量
    Ground Pork 猪肉碎1 pound
    Mushrooms 蘑菇5
    Ginger 姜3 slices
    Garlic 蒜3 cloves
    Star Anise 八角2
    Sweet Bean Sauce 甜面酱120 g
    Soy Bean Sauce 黄豆酱120 g
    Water 水90 g
    Rock Sugar 冰糖20 g
    Onion 洋葱1/2 (Opt.)
    Cooking Wine 料酒1/2 tbsp
    Vegetables of Your Choice 配菜as needed
    1. Ground pork can be substituted with ground beef.
    2. Star anise is a common spice used in braised dishes. Its distinctive aroma not only helps remove the gamy or fishy smell from meat and seafood but also adds a unique fragrance to the dish.
    3. For soybean paste and sweet bean paste, I recommend the brands Haday or Lee Kum Kee. Avoid the Liuyuexiang (六月香) sweet bean paste, as it is more on the salty side and requires extra sugar to be cooked down into the sweet flavor we want.
    4. If you don’t have rock sugar, regular white sugar works as a substitute.
    5. For vegetables, feel free to choose what you like – edamame, shredded radish, or cucumber strips all work well. The key is to keep it casual and adaptable.
    1. 猪肉碎可以换成牛肉碎。
    2. 八角是一种常见的炖肉调料，特殊的香气能有效去除肉类和海鲜的腥味，并为菜肴增添独特的香气。
    3. 黄豆酱和甜面酱推荐买海天和李锦记这两个牌子。甜面酱不推荐买6月香的，6月香的甜面酱是咸口的，需要加糖熬制才能得到我们需要的甜面酱。
    4. 冰糖没有的话可以用白砂糖代替。
    5. 配菜可以选择自己喜欢的配菜，比如毛豆，萝卜丝，黄瓜丝等，主打随性。

    INSTRUCTIONS 做法

    1. Finely chop the ginger, garlic, and onion. Dice the shiitake mushrooms. 姜、蒜、洋葱切成末，香菇切成小丁。

    2. Mix 120 g soybean paste, 120 g sweet bean sauce, and 90 g water until smooth. Set aside. 将120g黄豆酱、120g甜面酱和90g水调匀备用。

    3. Heat oil in a pan and sauté the ginger and garlic until fragrant. Add the onion and cook until softened. If you don’t have onion, you can skip this step. Onion or shallot is mainly for adding depth of flavor. 热锅下油，加入姜蒜末炒香。加入洋葱末炒至变软。如果没有洋葱，这一步可以省略。加洋葱或红葱头主要是为了增加香味层次。

    4. Add the ground pork and star anise. If you don’t like the flavor of star anise, you can leave it out — its main role is to reduce the meaty smell. 放入猪肉碎和八角一起翻炒。不喜欢八角味道的可以省略，八角的作用是去腥。

    5. Stir-fry the pork until it changes color, then add 1/2 tablespoon of cooking wine and mix well. 肉炒至变色后，加入半勺料酒拌匀。

    6. Add the diced mushrooms and stir to combine. 加入香菇丁翻炒均匀。

    7. Pour in the prepared sauce from Step 2. 倒入调好的酱汁。

    8. Add 20 g of rock sugar, reduce to low heat, and stir until the sugar melts. 加入20g冰糖，小火翻炒至糖融化。

    9. Continue simmering over low heat for 15–20 minutes, until oil begins to separate at the edges of the sauce. Stir occasionally to prevent burning. 继续小火炒15-20分钟，直到酱汁边缘有油析出即可。过程中记得不时搅拌，避免糊锅。

    Voila! Bon appétit!

    Tips:

    • Soybean sauce and sweet bean paste are the essence of zhajiangmian — don’t skip them. 黄豆酱和甜面酱是炸酱面的灵魂，这两个一定不能少。
    • Traditional toppings include soybeans, chopped celery, shredded watermelon radish, and cucumber. 传统的配菜包括黄豆、芹菜碎、心里美萝卜丝、黄瓜丝等。
    • 洋葱也可以用葱白或红葱头代替，没有的话可以省略。Onion can be swapped with scallion whites or shallots, or left out if you don’t have any.
    • 蘑菇丁主要是为了增加口感，没有也行（但最好能加）。Diced mushrooms add texture; you can skip them, though they’re highly recommended.

  • Thai Phat Kaphrao 泰式抛打饭

    Thai Phat Kaphrao 泰式抛打饭

    TOTAL TIME: 30 minutes

    YIELD: 3 servings

    CALORIES: 460 kcal per serving

    SPICINESS:

    Phat Kaphrao means Basil Stir Fry. It is a quick and flavorful comfort food just like Pad Thai. With ground meat, fresh basil, chili, and garlic, it’s easy to make at home, and all the ingredients (except fish sauce) can be found at Trader Joe’s. Served with rice and a fried egg, it’s pure weeknight happiness.

    INGREDIENTS 备菜

    Item 配菜Amount 用量
    Ground Pork 猪肉碎1 pound
    Long Beans 豇豆150 g
    Basil 九层塔3 sprigs
    Garlic 蒜5 cloves
    Onion 洋葱1/2
    Bird’s Eye Chilies 小米辣2
    Light Soysauce 生抽15 g
    Fish Sauce 鱼露10 g
    Oyster Sauce 蚝油5 g
    Sugar 糖1 tsp
    Black Pepper 黑胡椒1 tsp
    Egg 鸡蛋1
    1. Thai basil and bird’s eye chilies can be adjusted according to your personal taste.
    2. All the ingredients, except for fish sauce, can be found at Trader Joe’s. For fish sauce, you can pick it up at an Asian grocery store or order it online.
    1. 九层塔，小米辣这些可以根据个人口味调整。
    2. 所有的材料除了鱼露外都可以在Trader Joe’s找到，鱼露可以在亚超或者网上购买。

    INSTRUCTIONS 做法

    1. Finely chop the onion, and blend garlic and chilies into a paste. Dice the long beans. 洋葱切碎，大蒜和辣椒用料理机打碎。豇豆切丁。

    2.Use 2/3 of the chili-garlic mixture for stir-frying, and reserve 1/3 to make a dipping sauce. To prepare the dipping sauce, mix in a squeeze of lime juice, a few drops of fish sauce, and a splash of water. 2/3用来炒菜，剩下的1/3用来调蘸汁。蘸汁做法：加入少许柠檬汁、几滴鱼露和一点清水拌匀即可。

    3. Pick the Thai basil leaves and discard the stems. 九层塔取叶子，去掉茎。

    4. Make a stir-fry sauce: 15 g light soy sauce, 10 g fish sauce, 5 g oyster sauce, plus a pinch of sugar and black pepper. 调一个炒菜酱汁：生抽15克，鱼露10克，蚝油5克，白糖和黑胡椒粉各少许。

    5. Fry one egg with a little bit of extra oil. 锅里多放一点油，先煎一个鸡蛋。

    6. Using the remaining oil from the fried egg, sauté 2/3 of the chili-garlic paste with half of the chopped onion until fragrant. 利用煎蛋剩下的油炒香2/3的大蒜辣椒末和一半洋葱。

    7. Add the ground meat and stir-fry until the liquid evaporates and the meat is well separated. 炒香后加入肉馅，炒至水分收干并完全炒散。

    8. Add the long beans and the prepared sauce, stir-fry over high heat for about 2 minutes until the beans are cooked through. 加入豇豆和调好的酱汁，大火翻炒约2分钟，确保豇豆炒熟。

    9. Finally, add the remaining onion and Thai basil leaves. Turn off the heat and toss everything with the residual heat. Serve with the dipping sauce on the side. 最后加入剩下的洋葱和九层塔叶子，关火，用余温快速翻拌即可。上桌时可淋上之前调好的蘸汁。

    Voila! Bon appétit!

    Tips:

    • You can substitute ground pork with ground beef or chicken thigh. 猪肉馅可以换成牛肉馅或鸡肉块。
    • Make sure the long beans are fully cooked for best taste and safety. 豇豆一定要炒熟，不熟容易中毒。
  • Steamed Pork Ribs with Black Bean Sauce 干蒸豉汁排骨

    Steamed Pork Ribs with Black Bean Sauce 干蒸豉汁排骨

    TOTAL TIME: 45 minutes

    YIELD: 2 servings

    CALORIES: 600 kcal per serving

    SPICINESS: Not Spicy

    A common dim sum favorite made with bite-sized pork ribs marinated in a savory black bean sauce. The ribs are seasoned with black fermented soybeans, garlic, and a touch of soy sauce, then steamed until tender and juicy. The result is a fragrant, flavorful dish with a rich umami taste and a hint of sweetness, perfect for enjoying with steamed rice or as part of a dim sum spread.

    INGREDIENTS 备菜

    Item 配菜Amount 用量
    Pork Ribs 猪肋排500 g
    Scallions 葱15 g
    Garlic 蒜25 g (3 cloves)
    Ginger 姜8 g (3 slices)
    Fermented Soybeans 豆豉15 g
    Oyster Sauce 蚝油15 g
    Sesame Oil 芝麻油10 g
    Red Fermented Bean Curd 红腐乳10 g
    Light Soy Sauce 生抽15 g
    Sugar 白糖10 g
    White Pepper 白胡椒粉0.2 g
    Chicken Bouillon Powder 鸡精5 g
    Potato Starch 土豆淀粉30 g
    1. For the ribs, choose small pork spare ribs. I bought mine from Whole Foods and asked the staff to cut them into small pieces.
    2. Slice three pieces of ginger into thin strips. Crush 5 cloves of garlic, then mince them. Take one scallion, separate the white and green parts, and chop both. Combine the chopped scallion whites with the minced garlic and ginger, and set the scallion greens aside in a small bowl for later use (refer the 2nd picture).
    3. Dried fermented soybeans (douchi) can be found in most Asian supermarkets or online grocery shop e.g. Weee! or Walmart. Choose ones without visible salt crystals. Finely chop them with a knife and mix with the scallion–ginger–garlic mixture.
    4. For oyster sauce, light soy sauce, and chicken bouillon powder, Lee Kum Kee is a good brand choice.
    5. For red fermented bean curd, Wangzhihe is recommended. All of these seasonings are easy to find in Asian supermarkets.
    1. 排骨建议选用小肋排，我是在 Whole Foods 购买的，可以请工作人员帮忙剁成小块。
    2. 姜切三片，切成细丝；大蒜 5 粒，拍扁后切成末；一根小葱，葱白与葱绿分开，分别切成葱花。将葱白与蒜末、姜丝混合，葱绿单独放在一个小碗备用。
    3. 干豆豉一般在亚洲超市都能买到，一定要选择表面没有盐粒的。用菜刀切碎，与葱姜蒜混合。
    4. 蚝油，生抽和鸡精都可以选李锦记的
    5. 红腐乳可选王致和的，这些调料在亚洲超市也很容易找到。

    INSTRUCTIONS 做法

    1. Soak the pork ribs in clean water, ensuring they are fully submerged, for at least 30 minutes to remove blood and any gamey odor. 将排骨放入清水中浸泡，水量需没过排骨，浸泡至少 30 分钟以去除血水和腥味。

    2. Drain the water, rinse the ribs twice, and pat completely dry with paper towels. 浸泡后倒掉血水，用清水冲洗两遍，并用厨房纸彻底吸干水分。

    3. In a small pot, heat about 5 tablespoons of cooking oil over high heat until it smokes. Pour the hot oil over the scallions, ginger, garlic, and fermented black beans, then stir quickly to combine. 小锅中倒入约 5 汤匙食用油，大火加热至冒烟后，趁热浇入葱、姜、蒜和豆豉中，快速搅拌均匀。

    4. Add 10 g sugar (about 1 tablespoon), a pinch of white pepper, 1 teaspoon chicken bouillon powder, 1.5 tablespoons light soy sauce, 2/3 tablespoon oyster sauce, and 1 tablespoon red fermented bean curd juice. If you don’t have the bean curd juice, add a little salt for seasoning; if you dislike its flavor, simply omit it. 加入白糖 10 克（约 1 勺）、白胡椒粉（少许）、鸡精（约 1 茶匙）、生抽（约 1.5 勺）、蚝油（约 2/3 勺）、红腐乳汁（约 1 勺）。如没有红腐乳汁，可加少许盐调味；不喜欢红腐乳的可省略。

    5.Pour the sauce mixture over the ribs, toss by hand until evenly coated, then stir clockwise until all the sauce is absorbed (no oil left at the bottom) and the ribs feel slightly sticky to the touch. 将调好的料汁倒入排骨中，用手抓匀，再顺时针搅拌至料汁完全被吸收（盆底无多余油分），排骨表面略有粘感。

    6. Add about 3 tablespoons potato starch and mix to coat, creating a thin layer that locks in moisture. Once evenly coated, add about 1 tablespoon sesame oil, mix again, and marinate for 15 minutes. 加入土豆淀粉（约 3 勺）抓匀，使其在排骨表面形成一层浆锁住水分。拌匀后加入芝麻香油（约 1 勺），再次抓匀，腌制 15 分钟。

    7.Arrange the ribs evenly on a plate. Add a small amount of hot water to the baking tray, then bake on the upper rack at 230°C (450°F) for 15–17 minutes. 将排骨平铺在盘中，烤盘加少许热水，以 230°C（450°F）放在烤箱上层烤 15–17 分钟即可。

    Voila! Bon appétit!

    Tips:

    • At step 2, it is necessary to dry the ribs with paper towel otherwise excess moisture will prevent flavors from penetrating during marination. 第2步时一定要控干水分否则腌制时不易入味。
    • Unlike Western cooking, Chinese recipes often measure by spoon rather than exact grams. If unsure, follow the amounts in the ingredient list. 中餐调味通常不需精确到克，常用“勺”为单位，如不确定，可参考配料表的用量。
    • Traditionally, the ribs are steamed dry in a metal plate set in a wok, but using an oven is more convenient and avoids the risk of glass lids shattering. 这道菜的传统做法是用铁盘置于铁锅中干蒸，但操作不如烤箱方便，且玻璃盖质量不佳时有炸裂风险，因此更推荐烤箱替代。