Steamed Spare Ribs with Pumpkin Powder

Name: Steamed Spare Ribs with Pumpkin Powder
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Ribs; Count flowers Dried shiitake mushrooms; A pumpkin; A bag Five Spice Steamed Pork Rice Noodles; Some Cooking Wine; Some Soy sauce; A small amount Five spice powder; A small amount Oyster sauce; 1 spoon Old godmother; 1 spoon Fermented bean curd juice; A paragraph shallot; A small amount White pepper; A small amount Sugar; piece ginger

by Achen Qingcheng

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Steamed pork ribs is a famous Han Chinese dish in Sichuan, belonging to Sichuan cuisine. Marinate the ribs to taste, sprinkle in steamed rice noodles and water, then spread on the sweet potato cubes, put in a pot and steam until cooked. Serve. After steaming, the pork ribs are fat but not greasy, soft and delicious. The ribs are wrapped in soft rice noodles, and the mouth is soft, fragrant and tender. It is a classic home cooking. The side dish used today is pumpkin. The meaty scent of the ribs is mixed with the sweetness of the pumpkin, and the water and milk are blended, making people mouth-watering and unstoppable."

Steamed Spare Ribs with Pumpkin Powder

1. Wash the pumpkin, cut off a part of the upper half and use it as a lid for the pumpkin cup

Steamed Spare Ribs with Pumpkin Powder recipe

2. Dig off the pumpkin seeds and a part of the pumpkin meat, set aside

3. Wash the ribs and soak in water, change the water several times halfway, soak the blood and drain the water for later use

4. Wash the green onion and cut the green onion, peel off the ginger, wash and slice it for later use

5. Take a small bowl and add light soy sauce, dark soy sauce, oyster sauce, cooking wine, sugar, a small amount of five-spice powder, a bit of white pepper, a spoonful of Laoganma, and a spoonful of fermented bean curd juice.

6. Pour the scallion ginger and seasoning juice into the ribs, stir well, and marinate for more than half an hour

7. Rinse dried shiitake mushrooms, add water to soak and set aside

8. Cut shiitake mushrooms into small pieces, set aside, soak shiitake mushrooms in water and reserve

9. Take out the marinated ribs and place them in another plate for later use. Add appropriate amount of water to soak the mushrooms into the marinating sauce

10. Add a bag of steamed pork rice noodles, stir well and set aside

11. Coat the ribs and shiitake mushrooms with rice noodles evenly and put them in the pumpkin cup

12. Cover the pumpkin lid and wrap it in plastic wrap

13. In the steamer, after the high fire SAIC, steam it for an hour until the ribs are crispy.

14. In the finished product, the ribs absorb the sweetness of pumpkin and the mellow aroma of shiitake mushrooms. It is crispy and delicious, not greasy at all, and full of good taste. By the way, pumpkin meat can also be eaten by digging

Tips:
Soak the ribs in advance to remove the blood to remove the fishy.

Spare ribs have high nutritional value. Spare ribs are sweet and salty in nature, and enter the spleen, stomach, and kidney meridians; nourish the kidneys and blood, nourish yin and moisturize dryness; treat fever and body fluids, diminish thirst and leanness, weak kidneys, and postpartum blood Deficiency, dry cough, constipation, tonifying deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing the skin, diminishing stool and quenching thirst

In fact, steamed pork ribs with pumpkin powder should be steamed separately. Steam the pork ribs for 30 minutes first, then put them in the pumpkin cup and steam for 30 minutes. I left for a while because I had something to do today, so I couldn’t keep watching the fire, so I was lazy and steamed together, but the pumpkin was overripe and cracked.