Name: Steamed Pork Ribs with Millet Mushrooms
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 500g Ribs; 25g Shiitake Mushrooms; 130g Millet; 15g Red pepper; 10g shallot; 25g Soy sauce; 20g Cooking wine 20; 10g Vegetable oil; 15g sesame oil; 2g salt; 10g Sugar; 3g Black pepper

Steamed Pork Ribs with Millet Mushrooms

by Smelly Garden Mom

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

If you are used to the unchanging taste of steamed pork, you may wish to change it. Steaming pork ribs with millet is also very good. The traditional production method of steamed pork ribs is to wrap the ribs with rice noodles and steam them in the basket, and use millet instead of rice noodles to steam the ribs. It also has a different flavor, with a soft and moisturizing taste, and a strong and delicious flavor. Millet is small, golden in color, and sweet when cooked. It is said that many women in the north use millet and brown sugar to nourish their bodies after giving birth. It can be seen that millet is rich in nutrition and it is no wonder that it has the reputation of "Ginseng on behalf of". However, because the amino acid of millet lacks lysine, and the amino acid of meat is rich in lysine, it can supplement the deficiency of millet, so millet is suitable for mixed consumption with meat.

Steamed Pork Ribs with Millet Mushrooms

1. Wash the millet thoroughly and soak in water for one hour

Steamed Pork Ribs with Millet Mushrooms recipe

2. Cut the meat steak into small pieces, then wash and rinse, try to wash away its own blood, put it in cold water and boil for 5 minutes, remove and wash, wash and slice the shiitake mushrooms, green onions, and red pepper; adjust the sauce

3. Pour the sauce and ribs into a larger basin and stir well

4. Put the ribs in the millet and stir well, so that each rib is evenly coated with the millet, cover with plastic wrap, and marinate for 2 hours

5. Put the oiled paper with holes on the steamer, and spread the marinated ribs on top. Remember, it must be tiled, and the ribs must not be stacked together. Only if the ribs are tiled, the ribs will be evenly heated.

6. Pour the remaining millet on top of the ribs, add shiitake mushrooms, green onions, red peppers, put the rib cage into the Jiesai pot, put 1,300 grams of warm water underneath