Name: Hubei Steamed Pork Ribs
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g Ribs; 100g Steamed Rice Noodles with Pork; 5g Knorr Chicken Noodle; 2g salt; 1g Five spice powder; 1 tbsp Cooking Wine; 2 tbsp Soy sauce; 1 piece potato; 1 stage shallot; 1 piece ginger

Hubei Steamed Pork Ribs

by tgcyy

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Hubei Sanjiang originated in the Jianghan Plain. It is said that it has a history of nearly two thousand years. Fenzhangrou is one of them. At first, in order to fill their stomachs, local farmers had to grind a little grain into powder and mix some wild vegetables into vegetable paste to satisfy their hunger; later, they used grain powder and condiments to mix into wild vegetables and vegetables, and steamed them in a steamer or retort; Then, gradually use animal meat (pig, chicken, beef, fish, etc.) mixed with grain flour and condiments and steamed for consumption. Steamed vegetables have gradually become the mainstream local dishes and gradually evolved into a rich series of steamed vegetables. Nowadays, it has become popular in Hubei and even the entire Yangtze River Basin. I have made a steamed pork with rice noodles before, and today I will make another steamed pork ribs with rice noodles to share with you.

Hubei Steamed Pork Ribs

1. Soak the ribs for 3 hours in advance to remove the blood, and change the water 3 times in between

2. Wash the ribs, drain the water and add Knorr chicken powder

3. Add salt, light soy sauce, cooking wine, five-spice powder

4. Add ginger

5. Add steamed pork rice noodles, marinate for 30 minutes

6. Cut the potatoes into thick slices and spread on the bottom of the plate

7. Serve the ribs

8. Put it in the pressure cooker, steam it for 40 minutes

9. Sprinkle the steamed ribs with chopped green onion

10. Simple, salty and delicious steamed pork ribs

Tips:
Please adjust the marinating time flexibly according to the size of the ribs. In short, the longer the marinating time, the more delicious it will be.