Gan version steamed ribs with lotus leaf rice flour
Today, I will use Jiangnan food to make steamed ribs with lotus leaf rice flour, which is said to be a famous dish in Hangzhou. My mother keeps saying that I am a cook now, and that my husband is so happy that she hired a cook for free who pays his own salary. But I am willing to be this cook, haha! Isn't this home? Isn't this what we call "the upper hall, the lower kitchen"?
Recipe Recommendations
- ribs 250 grams
- lotus leaf a
- rice noodle several
- salt appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
Steps for Gan version steamed ribs with lotus leaf rice flour
1
Sprinkle salt, Sichuan chili and pepper into the ribs, stir and marinate for 1 hour.
2
Pour cooking wine, soy sauce, or soy sauce and soy sauce into the marinated ribs, stir to fully coat the meat.3
Prepare a bowl of fragrant rice and add a little pepper.4
After heating the pan, add the fragrant rice and pepper into the pan and stir-fry dry. (You can pour a little oil in when you feel it is a little sticky and stir-fry until the fragrant rice turns golden).5
Mix the fried fragrant rice with the pepper and grind it.
6
Mix the marinated ribs and the golden rice mixed with pepper.
7
Wrap in lotus leaves and steam in a pan. Put on high heat for 10 minutes, then change to medium heat and steam for about 30 minutes.
8
The finished product after being put out of the pot combines the crispy, tender and oily quality of steamed pork ribs with lotus leaf powder with the spicy taste of Sichuan cuisine, making it very beautiful and fragrant.