Dust ribs

1

The rice is washed clean, immersed in the water for one hour, recovered and dried

2

Ginger decorated and cut tolls; small onions washed and cut into onion flowers; red tofu milk mixed with a small amount of rotting milk and fragrance ploughed with spoons; and small bean petals cut down in the canton

3

the small ribs are cut to 4 cm long and the bleeding water is washed clean

4

First, we'll put the sculptor and the ginger mush in hand, and then we'll pick them up for 15 minutes

5

Add salt, old tofu, red tofu milk, bean bean petals, white sugar and salad oil and make them taste for 30 minutes

6

(b) Cleaning of the boilers, burning of the fire, introduction of long rice into fast-frying, while cutting off grains to prevent adhesiveness

7

(b) Turn off the fire when it's light yellow, and add five fragrances of powder

8

And made rice on dry sheeting and crushed into particles with a cane while hot

9

(a) Add rice powder to the salted ribs, grab it with your hands and set it in a bowl

10

(b) High pressure pans with water, with a fragrance bowl placed on the cage, measured from the start of the jet, with 30 minutes of evaporation

1. It is best to choose pork ribs with a mix of fat and lean meat; simply soak and clean them. Never blanch them in hot water, as the meat will shrink and become unsuitable for marinating. The reduced stickiness will also make it difficult for the rice flour to adhere. 2. Since dark soy sauce, red fermented bean curd, and Pixian bean paste all contain salt, reduce the amount of salt appropriately according to personal taste. 3. Making the rice flour is a critical step in this dish. Although ready-made steamed meat rice flour is sold in stores, homemade is recommended. You can use regular rice, but it is less sticky than glutinous rice. Rice can be fried without soaking, but the texture will be inferior to soaked rice, and it will be harder to crush. If you have a food processor, use the "dry grind" function to crush the fried rice; be careful not to grind it into a fine powder, a granular texture is sufficient. 4. Water cannot be added midway through cooking in a pressure cooker. Since the ribs require a long steaming time, ensure enough water is added initially to prevent the pot from drying out and creating a safety hazard. If you do not have a pressure cooker, a regular steamer can be used; steam over medium heat for about 60 minutes.