1. Wash the spareribs repeatedly with clear water to clean the oil and blood on the surface.
2. Wash the ribs and soak them in water for 10 minutes. The soaked ribs taste more tender.
3. While soaking the ribs, let's deal with the Douchi. Chop up the Douchi, and the smell of the chopped Douchi will be easier to display.
4. Put a little oil in the pan.
5. After the oil is hot, put the chopped Douchi into it and stir fry it. Stir fry it to remove the stink of Douchi and make the flavor of Douchi come into full play. In this way, the marinated ribs will have a strong and delicious taste of Douchi.
6. Stir fry the soya bean, then add in the onion, ginger and garlic.
7. Stir fry out the flavor, then turn off the fire; put in some scallion, ginger and garlic to increase the flavor of Douchi.
8. Drain the marinated spareribs and put in the fried Douchi.
9. Add 1 teaspoon of sugar and freshen the ribs.
10. Add 2 tbsp soy sauce, color and season.
11. Add 3 tbsp oyster sauce to make it fresh and tasty. As Douchi, oyster sauce and soy sauce are all salty, there is no need to add salt to the ribs. For people with heavy taste, you can add a little salt.
12. Fully grasp the ribs and seasoning by hand and marinate for 20 minutes to make the ribs taste good.
13. Wash and peel the pumpkin, remove the pulp, cut it into pieces, and cut it as thick as possible, so that the pumpkin can fully absorb the thick juice of the spareribs, and the spareribs can also absorb the fragrance of the pumpkin, which tastes fragrant but not greasy, tender, smooth and refreshing.
14. Put the marinated ribs evenly on the pumpkin.
15. Put it into the pot. After the pot is opened, steam it for 40 minutes on a low heat. Put it out on the table and enjoy it. (to prevent the water vapor falling from the pot from immersing into the ribs and affecting the taste of the ribs, buckle up a large bowl on the ribs plate.).