Sichuan's steamed ribs
By VicentaLakin
The varnished ribs are a Han dish from Sichuan. They belong to Sichuan. Fresh ribs, added to soft rice powder, tastes delicious, fat and not greasy, and tastes so soft。
Recipe Recommendations
- pork chops appropriate amount
- sweet potato appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- pepper appropriate amount
- spiced powder appropriate amount
- oyster sauce appropriate amount
- cooking wine appropriate amount
- Steamed Meat Rice Noodles appropriate amount
Steps for Sichuan's steamed ribs
1
The ribs are cut into small pieces, 20 minutes in the water basin, and blood。
2
Bone tar, adding raw, sugar, ginger, garlic, pepper powder, porcelain, pelican oil and wine. Cover it, put it in the fridge, make it pickle for the night。
3
Picked ribs, evenly covered with steamed rice. I used the steamed rice powder that was bought at the supermarket, and I could grind it myself
4
When all the ribs are covered with steam powder, a little water or a little soup。
5
Prepare a potato, slice. At the bottom of the basin。
6
Put the powdered ribs on the red chips。
7
High pressure pot, 30 minutes. All right
8
LoadSichuan's steamed ribs Make Tips
1. When coating the ribs with rice flour, add a suitable amount of water or stock. This way, the steamed ribs won't be dry on the surface.
2. If you like spicy food, add some dried chili peppers when marinating the ribs.
3. You can substitute sweet potatoes, potatoes, etc. underneath the ribs, or you can leave it out entirely.