Name: Steamed Pork Ribs with Minguang Pepper and Lotus Leaf
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 250g Guangjiao; 30g Steamed Rice Noodles with Pork; 500g Ribs; 1 piece Dried lotus leaf; 10g Wild San Pepper Chili Sauce; 10g Yellow Bell Pepper Sauce; 10g Laoganma water tempeh; 2 teaspoons pepper; 2 tbsp Maggi Fresh Soy Sauce; 1 teaspoon Sugar; 1 tbsp Cooking Wine; A handful of salt

Steamed Pork Ribs with Minguang Pepper and Lotus Leaf

by Leyla REIRA

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

Luguang pepper, also known as Lujiao pepper. It is a specialty food in the southeast of Chongqing, northeast of Guizhou, Yichang of Hubei, Enshi, and Changde of Hunan. It is chopped with fresh Guangjiao (red pepper), then mixed with ground cornmeal, put into the altar and pressed layer by layer, and put a layer of paulownia leaves or straw on the surface, the mouth of the altar After sealing tightly, pour the jar into the salt water basin, and after one month, it will become this kind of red fragrant and a little spicy scallop pepper. There are many recipes for Guangjiao. In addition to steaming and frying alone, it can also be paired with garlic sprouts, bacon, and fatty intestines. Among them, steamed pork with squeezed peppers is particularly worth mentioning, which is certainly not inferior to steamed pork with steamed rice. The peculiar sour, sour and spicy taste of the chili pepper can reduce the greasy feeling of the meat, which is impossible to do with plum vegetables or steamed rice.

Steamed Pork Ribs with Minguang Pepper and Lotus Leaf

1. Materials are ready. Boil the ribs for later use.

2. This is Kunguangjiao.

3. Heat oil in the pot.

4. Stir fry in the bacon and broad pepper.

5. Add water a little bit. Continue to stir fry.

6. Refuel appropriately. Add a little bit of water, a little bit of fuel. Stir fry repeatedly.

7. Then add rice noodles, add a little water and continue to stir fry.

8. Stir-fry until the paprika is soft and dense, and the color is golden, then take it out.

9. Put the super-fine scallops and peppers in various seasonings and mix well. Wrap the ribs in it.

10. Put a layer of tin foil under the steamer.

11. Wrap the lotus leaf around the chili pepper and the ribs. Put it in tin foil and wrap it. Put it in the pot and steam for 1 to 2 hours. If the ribs are slightly fatty, it will taste better if steamed for a long time.