Korean Sweet and Spicy Rice Noodles with Steamed Cun Bone
1.
Use good pork ribs
2.
Cold water pot with cooking wine, ginger slices blanched pork ribs
3.
These are the main seasonings needed for this dish
4.
Blanched ribs, add 1 spoon of Korean miso to the main serving spoon of Western food
5.
1 scoop of Korean sweet chili sauce
6.
Half a spoon of Lao Ganma, appropriate amount of honey, a little chicken essence, appropriate amount of cooking wine, mix thoroughly and marinate overnight (I marinate in the morning and make it after get off work). Salt must not be added again, unless your taste is overweight.
7.
Don't put oil in the pot, stir-fry the round glutinous rice over low heat.
8.
Stir-fry the glutinous rice until golden brown.
9.
After the rice is cooked, turn off the heat and add an appropriate amount of five-spice powder, stir well and let cool
10.
After the rice is cool, put it in a food bag and use a rolling pin to crush it
11.
It doesn’t need to be too crumbly, otherwise it won’t taste.
12.
Completely wrap the marinated pork ribs with the chopped glutinous rice mixed with five-spice powder
13.
I must praise myself, how can I calculate so accurately, after wrapping up all the ribs, I actually ran out of glutinous rice
14.
Put the pot to steam, boil water on high heat, turn to low heat and steam for 1 hour
15.
After an hour, the awesome meat will be steamed
16.
Garnish with chopped green onions for more appetite
17.
Hurry up and make it for your family
18.
Don’t say much, I can’t help it anymore
