Sichuan Steamed Pork Ribs
1.
Chop the ribs, wash and mix with blisters and bleeding water.
2.
After about 30 minutes, remove and pour the cooking wine.
3.
Wash the taro.
4.
Homemade steamed rice noodles and chopped taro.
5.
Prepare cooking wine, pickled peppers and other seasonings.
6.
Pour oily plants into the pot, because the day is still dark, the light is very poor, and the effect of the shot is also very poor.
7.
When the oil is hot, add the bean paste and stir fry until it has a fragrance.
8.
The fried sauce is directly shoveled into the bowl for the pork ribs and taro and put in pickled pepper, ginger, aniseed, star anise, chicken essence, pepper, and a small amount of light soy sauce.
9.
Mix the sauce and pickled peppers in the two bowls and marinate for 30 minutes. Be careful not to put salt in the rice noodles, otherwise it will be too salty.
10.
Coat the pork ribs evenly with steamed rice noodles and mix with a small amount of water, then put the taro underneath, and the ribs on top of the taro. Steam in the pressure cooker and steam for 30 minutes.
11.
Finely chop the shallots.
12.
After steaming, sprinkle with green onions and add the finished picture.
Tips:
If you make homemade steamed meat noodles and rice noodles, do not beat them too finely. If you buy steamed meat noodles, be careful to put less light soy sauce and salt, because the rice noodles you buy contain a lot of salt.
