# 我家排骨从不红烧，加一个鸡蛋，不用炖不水煮，出锅连汤汁都不剩

Source: https://www.youtube.com/watch?v=pBxYGJKZUhQ
Recap page: https://rapidrecap.app/video/pBxYGJKZUhQ
Generated: 2026-02-05T23:04:11.034+00:00

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## Quick Overview

The video demonstrates a recipe for savory steamed pork ribs (paigu) combined with fried tofu, utilizing a unique pre-treatment of the ribs with baking soda and starch, followed by seasoning with a rich garlic chili sauce and steaming for 25 minutes, resulting in tender, flavorful meat that is served over pan-fried tofu squares.

**Key Points:**
- Two catties (liang jin) of pork ribs, costing 80 yuan, are pre-treated by rubbing with baking soda (xiao su da) and a large spoonful of cornstarch (dian fen) to remove blood and impurities, making them tender.
- A seasoning paste is prepared by finely chopping scallions (da cong), ginger (sheng jiang), and garlic (da suan) in a food processor, then mixing with two spoons of light soy sauce (sheng chou), one spoon of dark soy sauce (lao chou), two spoons of cooking wine (liaojiu), one spoon of oyster sauce (hao you), and one spoonful of Lao Gan Ma chili crisp (lao gan ma) for flavor and slight spiciness.
- The seasoned ribs are coated with one egg (jidan) and 50 grams of potato starch (tu dou dian fen), then deep-fried in oil heated to 40% hot (si cheng re) over medium-low heat for about 3 minutes until the surface is slightly yellowed.
- After frying, the ribs are removed, placed on top of thick slices of pan-fried firm tofu (lao dou fu), and then covered to steam on high heat for 25 minutes after the water boils.
- The final dish is garnished with thinly sliced scallions, creating a savory, slightly spicy flavor that is tender and moist, suitable for both the elderly and children.
- The tofu, which was fried until golden brown on both sides, absorbs the sauce from the ribs during steaming, enhancing the overall flavor.

![Screenshot at 00:05: Pork ribs being transferred into a bowl after being sealed in plastic, marking the beginning of the preparation process where they will be cleaned and seasoned.](https://ss.rapidrecap.app/screens/pBxYGJKZUhQ/00-00-05.jpg)

**Context:** The video presents a cooking tutorial by a creator named Xiao Guo (小颖美食) focusing on preparing pork ribs (排骨) in a flavorful, non-traditional way that avoids traditional braising (hong shao) or boiling. The method involves a specific pre-treatment for the ribs and pairing them with pan-fried tofu slices before steaming the entire assembly with a rich, savory-spicy sauce.

## Detailed Analysis

The recipe begins by preparing the pork ribs. Two catties of ribs, costing 80 yuan, are placed in a bowl and massaged with a small spoon of baking soda and a large spoon of cornstarch to clean out blood and impurities, which also helps tenderize the meat. Next, a complex seasoning paste is made by processing scallions, ginger slices, and garlic into a mince. This mixture is seasoned with two spoons of light soy sauce, one spoon of dark soy sauce, two spoons of cooking wine, one spoon of oyster sauce, and a spoonful of Lao Gan Ma chili crisp. After mixing the seasoning paste, the ribs are coated with one beaten egg and 50 grams of potato starch, ensuring every piece is covered. The coated ribs are then deep-fried in oil heated to 40% hot (roughly 120-130°C) over medium-low heat for about 3 minutes until the surface is slightly yellowed. Meanwhile, firm tofu is cut into 1cm thick slices and pan-fried until golden brown on both sides. The fried ribs are removed from the oil and placed on top of the fried tofu slices on a plate. The entire assembly is then placed into a steamer over boiling water, covered, and steamed on high heat for 25 minutes. Finally, the rich sauce accumulated at the bottom of the seasoning bowl (including the rendered fat and spices) is poured over the steamed ribs and tofu, garnished with sliced scallions, resulting in a dish that is tender, juicy, deeply savory, and slightly spicy, highly recommended for all ages.

### Rib Preparation

- Two catties of ribs bought for 80 yuan
- Rubbed with baking soda and cornstarch to clean and tenderize
- Coated with one egg and 50g potato starch after initial seasoning cleanup.

### Sauce Creation

- Scallions, ginger, and garlic are minced using a food processor
- Seasoned with 2 spoons light soy sauce, 1 spoon dark soy sauce, 2 spoons cooking wine, 1 spoon oyster sauce, and 1 spoon Lao Gan Ma.

### Cooking Process - Frying

- Ribs are deep-fried at 40% hot oil temperature
- Frying lasts about 3 minutes on medium-low heat until lightly golden.

### Cooking Process - Tofu & Steaming

- Firm tofu is cut into 1cm slices and pan-fried until golden brown on both sides
- Fried ribs are placed on tofu, covered, and steamed over boiling water for 25 minutes on high heat.

### Finishing and Serving

- The reserved sauce mixture is poured over the steamed ribs and tofu
- Garnished with sliced scallions (cong hua)
- The final dish is described as tender, juicy, fragrant, and slightly spicy.

![Screenshot at 00:05: Raw pork ribs being added to a bowl for initial cleaning and seasoning preparation.](https://ss.rapidrecap.app/screens/pBxYGJKZUhQ/00-00-05.jpg)
![Screenshot at 00:56: The prepared seasoning paste \(minced aromatics mixed with soy sauces, wine, and chili crisp\) is shown before being added to the ribs.](https://ss.rapidrecap.app/screens/pBxYGJKZUhQ/00-00-56.jpg)
![Screenshot at 01:50: The prepared, coated pork ribs are dropped into hot oil heated to 40% \(four-tenths hot\) for initial frying.](https://ss.rapidrecap.app/screens/pBxYGJKZUhQ/00-01-50.jpg)
![Screenshot at 02:37: Firm tofu slices are placed into hot oil to be pan-fried until golden brown.](https://ss.rapidrecap.app/screens/pBxYGJKZUhQ/00-02-37.jpg)
![Screenshot at 03:38: The final dish shows the sauce-covered ribs resting on top of the golden-brown fried tofu, garnished with scallion rings.](https://ss.rapidrecap.app/screens/pBxYGJKZUhQ/00-03-38.jpg)