Favage varnish
By VicentaLakin
It's a classic home-grown, but it's the first time we've done it, and most importantly, it's the one we pick at the lake this weekend. It's a little less greasy. It was cool for a few days, and it feels hot again today。
Recipe Recommendations
- ribs appropriate amount
- potatoes appropriate amount
- rice noodle appropriate amount
- green onions appropriate amount
- Jiang appropriate amount
- shallots appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
- pepper powder appropriate amount
- spiced powder appropriate amount
- cooking wine appropriate amount
- soybean paste appropriate amount
- salty and fresh
- steamed
- an hour
- simple
Steps for Favage varnish
1
The ribs use water for an hour and then remove the blood and wash it。
2
Clean ribs are put into the aroma, while onions and ginger are cut to pieces and added to the ribs。
3
Put it in potatoes, mix it, pick it up for half an hour。
4
While we're making the ribs, we'll deal with the leaves, wash them, and bubble them with salt water for 15 minutes。
5
And pour the leaves into the boiling water, with a small amount of salt in the water, and then pass through the cool water, so that the water is dried。
6
Powdered rice powder into salted ribs, plattered。
7
Lay the ribs on the leaves and wrap them。
8
Steaming in the pot, 60-90 minutes after the water's running, and when you're out of the pot, just a little onions on it。