Steamed Pork Ribs

Name: Steamed Pork Ribs
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 600g Ribs; 1 stage shallot; 3 slices ginger; 3 cloves garlic; 3g salt; 2 tablespoons Steamed Fish Soy Sauce; 1 tablespoon Sugar; Some Rice; 2 pcs Dried chili; a little pepper; 1/2 star anise

by The 4th Power of Family Fun

5.0 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

Steamed pork ribs is a home-cooked dish in my husband’s hometown. When I went back with him, his grandmother had this steamed ribs in his lunch. When I ate it, I thought it was amazing and it was so delicious that I couldn’t stop it. I learned it and make it by myself when I want to eat it. His grandma is gone now, but the taste still exists. Every time I make this dish, I think of his grandma. It is the only warm memory left to me in their family (here used Kunbo casserole, the steamer is 21 cm in diameter)

Steamed Pork Ribs

1. All accessories, rice, dried chili, pepper, and star anise are crushed in a food processor. The rice does not need to be crushed into powder, just crushed.

2. Put the steamed rice noodles aside for later use

3. Cut green onion, ginger and garlic into small pieces

4. Soak the ribs in water for half an hour, soak the blood and rinse off

5. Add the chopped green onion, ginger and garlic

6. Put the salt and grab evenly

7. Put the sugar and grab evenly

8. Put the steamed fish soy sauce and pick it up, put it in the refrigerator to marinate for an hour

9. Put the marinated ribs and steam the ingredients with your hands

10. Soak the lotus leaves in water in advance, soak them in warm water for half an hour, wash them, spread them on the steamer, and cut off the excess

11. Put the mixed ribs on the steamer

12. Put two-thirds of the water in the Kunbo casserole (because the steaming time is long, the water must be enough, otherwise it will be easy to paste)