|1 book||short ribs of beef cut horizontally Korean style|
|1/4 tsp||baking soda|
|1 tsp||oyster sauce|
|1 tbs||Shaoxing wine|
|1 tsp||sodium-reduced soy sauce|
|1/4 tsp||dark soy sauce|
|1/2 tsp||sesame oil|
|1/2||a chopped garlic clove|
|1||chopped gray shallot|
|1 tsp||canola oil|
|4||pepper mill towers|
1- Remove as much fat as possible from the ribs
2- In a bowl, put the salt, baking soda, sauces, sugar, oil, garlic and shallot. Marinate the ribs in the mixture overnight in the refrigerator.
3- Remove the bowl in advance so that everything is at room temperature and add the oil, cornstarch and pepper.
4- Put water in a steamer or wok and let it go.
5-Find a bamboo plate or basket and put the ribs in it.
6- Put the plate or basket in the steamer or wok, being very careful not to burn yourself and close the lid
7- Cook 10 minutes. Turn off the heat and gently remove the plate or basket