Name: Steamed Pork Ribs
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 300g pork ribs; 10g shallot; 2g ginger; More than 10grains pepper; 1g Refined salt; 10g Soy sauce; 10g brown sugar; 5g Sweet noodle sauce; 10g Fermented bean curd water; 10g Mash juice; 1g Five spice powder; 50g rice flour

Steamed Pork Ribs

by Tail's Kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

As a gourmet capital and the center of Sichuan cuisine, Chengdu has many time-honored restaurants, and there are countless famous snacks. There are also some famous restaurants that have disappeared or silenced. As long as the old Chengdu is a little bit older, when you mention Chengdu The famous snacks, it’s all right to say, what are the fried noodles of Jinyang Tower, the glutinous rice noodles of Jin Yuxuan, the sanhe mud of Gu Yuehu, and the steamed beef of Zhidehao—the steamed beef of Zhidehao in the past Chengdu is very famous, it is a common memory of old Chengdu. If you haven't eaten it, you would be ashamed to say that you are from Chengdu. On Baidu Encyclopedia, steamed beef, steamed pork and steamed pork ribs belong to Sichuan cuisine, but it is strange that it is in Chengdu. Except for the famous steamed beef in Zhidehao, there seems to be no well-known steamed pork and steamed pork ribs. It is probably because the steamed beef uses more delicate ingredients and is more difficult to make, while the steamed pork and steamed pork ribs are more difficult to make. The reason why it is more homely. Steamed pork ribs are typical home-cooked dishes in Hunan and Chongqing. However, the Chengdu method uses more seasonings and the taste is more complicated. Here is a typical Chengdu-style method. I hope everyone Can like

Steamed Pork Ribs

1. Wash pork ribs and chop them into 4cm-long sections. Combine green onion, ginger, and Chinese pepper into fine powder. Mix other seasonings (except rice noodles) with green onion, ginger, and minced Chinese pepper.

2. Add seasonings to the ribs, mix well, marinate for 10 minutes, add rice noodles and mix well

3. Put lotus leaves in the bamboo steamer, spread the ribs on the lotus leaves, and steam on the steamer

4. Steam on high heat for more than 40 minutes, sprinkle a little chopped green onion when serving

Tips:
1. Rice noodles are sautéed with rice until it is light yellow. After being cooled thoroughly, the rice noodles are beaten into a powder with a grinder. Generally, coarse or fine powder can be used, but the coarse particles should be steamed for a while. I like to use half of the thickness, both taste and taste. 2. It is best to steam with a bamboo steamer. It is best to use pine needles and bamboo wattles underneath. Lotus leaves are also acceptable. When steaming, cover the lid of the bamboo steamer to prevent water vapor from dripping. 3. Sichuan-style steamed pork ribs are actually made with Pixian watercress or without Pixian watercress. If you want to add watercress, you need to chop the watercress very well. Finely add the seasonings and mix well. 4. Sichuan steamed pork ribs and steamed pork (except for steamed beef) usually add "basic", and if you use a steamer, spread it underneath, and use a steaming bowl to spread it on top. The contents of the steaming bowl are buckled back into the plate). Generally, sweet potatoes and peas are the most commonly used for laying the bottom. Potatoes are also used as the foundation in the family.