Do you blanch steamed pork ribs? Keep in mind the 2 points of flour glutinous and fragrant, and teach you from fried steamed pork rice noodles

"Steamed pork ribs"

Flour is obtained by stir-frying rice and spices together and crushing it; The flour is then tossed with the ribs marinated in the sauce and steamed in the basket until crispy.

The finished product is rich in sauce and fragrant, soft and glutinous. Rice noodles that have soaked up the gravy seem to taste better than meat; The meat is fat but not greasy, tender but not minced.

In the same way, you can also use steamed chicken, steamed duck, steamed pork belly, and so on.

You can also infiltrate potatoes, pumpkin, sweet potatoes, taro, and lotus root and steam them together, and put these root starchy vegetables under the flour meat, or layer them on top of each other, you can, if you don't want to cook others, you can serve as a meal.

The food can be served directly with a steaming bowl; It can also be turned upside down on a plate, like a button on meat; Or use a small bamboo steamer, spread lotus leaves underneath, and put the steamed vegetables on top.

You can often eat this dish in the Hui restaurant, known as the signature dish, with a bamboo steamer served up, the ribs are lined with a lotus leaf, although there is no steamed pork made of pork belly to eat to satisfy the cravings, but a little more fragrant.

Steamed pork powder can be bought ready-made, or you can fry it yourself.

When stir-frying rice noodles, add spices such as spices, Sichuan peppercorns, cinnamon, and chili peppers according to your preference, or directly replace them with five-spice powder or thirteen spices.

The amount of dosage is adjusted according to your taste, and the flavor of others may not be suitable for your taste.

【Steamed pork ribs】

Ingredients: 1000g pork ribs, 200g steamed pork rice noodles

Seasoning: 1 tablespoon dark soy sauce, 2 tablespoons light soy sauce, salt, sugar, ginger, green onion

Make:

1. Wash 220g of rice, fry it dry, add 2-3 teaspoons of thirteen spices and fry it until it is slightly yellow, and then grind it into large granules.

2. After soaking the pork ribs in warm water, cut them into small pieces, put them in a large basin, add dark soy sauce, light soy sauce, salt and sugar and mix evenly.

3. Mix the rice noodles with the meat.

4. Divide into two large bowls, pour some water and soak in the large basin where you just mixed the meat, and pour them into the two large bowls respectively.

Tips: The amount of water is very small, the rice will dry out if it is not steamed, and it will become rotten rice if it is added too much.

Sprinkle some chopped ginger on the surface, or stir ginger into the meat.

4. Divide into two large bowls, pour some water and soak in the large bowl where you just mixed the meat, and pour it into two large bowls.

5. Steam under pressure in a pressure cooker for 25-30 minutes, decompress and serve.

Tips: Rice noodles are steamed and steamed thoroughly to be delicious, and if you use a regular pot, you may need to steam for at least 1 hour.

Small Whispers:

1. The pork ribs must be soaked in warm water, but they cannot be blanched, and the meat will become tighter after blanching the tamale.

2. Be sure to add a little water to make tamales, the steamed meat will not be dry, and the amount of water is determined according to the humidity of the meat.

Preparation of rice noodles with steamed pork:

Ingredients for steamed pork rice noodles: 220 grams of rice, 1 large ingredient, 1 gram of Sichuan pepper, 2 grams of salt

Make:

1. Wash the rice, drain the water and fry over medium-low heat.

After frying dry, add the ingredients, Sichuan pepper and salt and continue to fry over medium-low heat.

2. Fry until the rice is slightly yellow, stir-fry to create a strong fragrance, turn off the heat, and let cool for later use.

3. Grind the fried rice into coarse granules with a rolling pin, and the steamed pork rice noodles are ready.

Note: A blender can also be used, but it may be smaller. Personally, I like to eat coarse-grained rice noodles, depending on what you like.

There is also the choice of spices as you like, you can put more when stir-frying, if you feel too much after frying, you can pick it out, that is, do not grind all the spices with rice.