Millet Steamed Ribs
1.
Wash the pork ribs and soak the blood in cold boiled water. The longer the time, the cleaner the soak. Change the water frequently in the middle. I covered the ribs with plastic wrap and soaked in the refrigerator overnight.
2.
Add the soaked ribs in the dry water powder with cooking wine, light soy sauce, sugar, oil consumption, and a little starch. Flatten two small cloves of garlic with the back of a knife, and slap the ginger, shred, and then add the ribs and the marinade. Marinating for at least two hours, the longer the time, the more delicious, I have been marinating from the morning to the time for dinner.
3.
Wash millet and corn ballast and soak in water. These two things have to be filled with water so that they won’t become hard when they are steamed. The time I soak the rice is the same as the time I marinate the ribs.
4.
Mix the marinated ribs with the soaked millet and corn ballast. Try to grab evenly so that the ribs are evenly covered with millet and corn ballast.
5.
Arrange the plates, pour the remaining marinade on the ribs, then cut some ginger and place them on the ribs. Because there are no green onions at home, the onions I use are just for flavor. Put more water in the steamer, put it in the steamer and steam for 30 minutes after SAIC, if the ribs are large or the amount is large, the time will be increased. After the pan is out, remove the ginger and onion, sprinkle with chopped green onion or coriander for a little garnish.
Tips:
1. Corn ballast I chose a mixture of sticky corn ballast (white) and ordinary corn ballast (yellow). The sticky corn ballast tastes good, and the yellow corn ballast has a strong corn flavor.
2. This dish can actually be improved in various ways, according to your own preferences, increase or decrease the ingredients when marinating
3. There is no need to choose too much meat for the ribs. My one is a bit too meaty and fatter. Although the taste is good, the calories are too high. If the oil is absorbed by the millet and the ballast, it will feel a little greasy.
4. The amount of millet and ballast can be controlled by yourself. If you like to eat more millet, put more. Finally, there will be a layer of millet ballast rice on top of the ribs, or just wrap the ribs with a small amount of millet or ballast. can
5. I haven't tried it by using only corn dregs alone, or you can try it and tell everyone~O(∩_∩)O~
