Yanmin Fermented Soybean Sauce Steamed Pork Ribs 仁稔麵豉醬蒸排骨

Hong Kong’s steamy summer heat calls for dishes that wake up your appetite! Yanmin, pronounced yan mee in Cantonese and also called scientifically Dracontomelon, shines in our Yanmin Fermented Soybean Sauce—whip up a few jars and you’re set! This steamed pork ribs recipe is simple, fuss-free, and bursting with salty-sour goodness, perfect for scooping over rice—ho leng lah! The sauce’s zesty yanmin kick and savory fermented soybeans bring a cha chaan teng vibe, like a bold twist on HK classics such as black bean ribs or satay beef. It’s a wet market gem turned into a flavor-packed dish that’ll have your taste buds dancing sia!

Ingredients:
Pork ribs, 400 g
Puff tofu (tofu bu), 150 g
Chopped scallions, to taste (for garnish)

Seasoning (Marinade)
Yanmin Fermented Soybean Sauce, 2 tbsp (see my Yanmin Fermented Soybean Sauce recipe 🫙)
Minced garlic, 1 tbsp
Sugar, 1 tsp
Faa Diu wine, 1 tsp
Light soy sauce, 1 tsp
Cornstarch, 1.5 tsp

Tips:
Marinate the ribs a day ahead for deeper flavor—trust me, it’s worth it!
Minced garlic in the fridge can release a strong smell, tainting other foods. Store marinated ribs in a sealed container, covered with plastic wrap before closing the lid, to keep garlic fumes locked in.
Arrange ribs evenly on the plate so steam heat distributes well—stacking them makes it harder to cook through.
Covering the plate during steaming locks in moisture, keeping the ribs tender and juicy.
Puff tofu at the bottom soaks up the ribs’ flavorful juices—bite into it for a burst of umami krrk!

夏季天氣悶熱  要烹煮一些開胃菜式
仁稔是夏季時令果實  做好幾樽仁稔醬
用來蒸排骨  簡單又方便 味道咸咸酸酸 送飯一流

材料:
排骨  400克
豆腐卜 150克
蔥花 適量(裝飾)

調味:
仁稔麵豉醬  2湯匙
蒜蓉 1湯匙
糖 1茶匙
花雕酒 1茶匙
生抽 1茶匙
粟粉 1.5茶匙

貼士:
＊早一日醃排骨 就更入味
＊蒜蓉存放雪櫃 會揮發出濃烈氣味   使其他食物沾上蒜蓉氣味 所以已醃排骨存放入食物盒 並覆蓋一層保鮮紙才蓋上蓋子 盒子更密氣可防止蒜蓉味外洩
＊排骨要舖平均匀 蒸氣熱力才能平均傳導 如果互相疊起 熱力不容易穿透 較難蒸熟食材
＊蒸排骨碟子上 蓋上另外一隻碟 目的是保留排骨水份 免得被蒸發 排骨口感嫩滑
＊在碟底放豆腐卜 吸收排骨汁的精華一咬即時爆汁