Steamed Pork Ribs with Lotus Glutinous Rice
1.
A piece of fresh lotus leaf, clean it and put it in the sun for 1-2 hours to make it soft, which makes it easier to wrap and make the dish more fragrant. If you are in a hurry, you can also put it in the oven and bake at 120°C for 3-5 minutes. However, the roasted lotus leaves will be a little unevenly heated. Some places may be dry and some are still wet. I just put them in the oven and bake them. Yes, it turned out to be pasted on the sides and still green in the middle, cups.
2.
After washing the glutinous rice, soak it in clean water for 1 hour.
3.
Chop the ribs into small pieces, clean and drain the water for later use.
4.
Put the washed ribs in a large basin, add ginger, one tablespoon of cooking wine, two and a half tablespoons of salt, one tablespoon of chicken essence, one tablespoon of pepper, one tablespoon of dark soy sauce, mix well, cover and marinate for 1-2 hours .
5.
After 1-2 hours, drain the soaked glutinous rice into the bowl of marinated ribs, add a spoonful of lard or salad oil, stir well, so that the glutinous rice can fully absorb the juice from the marinated ribs, and let stand for 5-10 minutes .
6.
Spread the sun-dried or roasted lotus leaves, and pour the mixed glutinous rice and ribs on the middle of the lotus leaves.
7.
Wrap the lotus leaves, put them in a steamer, pour a small amount of water into the pressure cooker, put on the rack, place the steamer in the pressure cooker, cover with the lid, turn to a low heat after the SAIC high heat, press for 40-50 minutes.
8.
After opening the lid to let the steam out, take out the steamer and cut the lotus leaves.
9.
Finally, sprinkle the chopped green onions, and you can serve it!
Tips:
Pepper and dark soy sauce are the soul of the ribs. The dark soy sauce is colored and the pepper enhances the aroma. The amount of pepper in this dish is about 4-5 times that of the usual cooking, and black pepper must be used, so that it is more Fragrant.
The glutinous rice and pork ribs must be mixed with fat before steaming. The lard is best with salad oil, so that the steamed pork ribs will not dry, and the meat will be more easily cooked.
