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1
Chop the ribs into smaller pieces, add flour, mix well, rinse with water. -
2
Pour water into the pork ribs until the ribs are covered. Add a tablespoon of white vinegar or rice vinegar, stir evenly and soak for 30 minutes. -
3
Rinse three tablespoons of tempeh with water, drain, and cut in half with a knife. -
4
Peel and mince the ginger, mince the garlic, mince the onion, and soak the tangerine peel in hot water for 20 minutes in advance. -
5
Soak the tangerine peel in hot water for 20 minutes in advance. After soaking until soft, use a knife to scrape off the bitter white film and cut it into small pieces. -
6
Stir-fry the dried tempeh in an oil-free and water-free pan over low heat for about two minutes until the surface turns white and has a rich tempeh aroma. Be careful to stir-fry until it becomes mushy. You can also bake it in an air fryer. -
7
Add a small amount of vegetable oil, add minced garlic and stir-fry until fragrant, add minced ginger and onion. When the oil in the pot changes from big bubbles to small bubbles, it means that the ingredients are 50% dry. , and then add all the tangerine peel particles. 
8
When all the bubbles have reduced, add the tempeh, a tablespoon of Huadiao wine, a tablespoon of light soy sauce, and finally add a little sugar, a little pepper, a tablespoon of oil, and You can add it or not.-
9
Squeeze the pork ribs completely dry, or use kitchen paper to absorb the moisture. -
10
Add a small amount of salt to the ribs, and keep grabbing them with your hands. When they are very sticky, add two spoons of corn starch, continue to grab them evenly, pour in all the soy sauce, and grab them evenly. Marinate for 30 minutes. -
11
In order to ensure that the ribs can be steamed quickly, the ribs must be spread evenly and cannot overlap each other. -
12
After the steamer reaches 100 degrees, put the ribs in and steam for 12 minutes without opening it halfway. -
13
Sprinkle with chopped green onion, red pepper flakes, pour hot oil, and it’s done.