Braised pork ribs are the best way to know each other every day, but now the weather is getting hotter and hotter, and eating braised pork ribs looks a bit greasy, so make a steamed pork ribs with powder at this time. Besides protein, human fat and vitamins, ribs are also rich in calcium carbonate, collagen and bone mucin, which can strengthen tendons and bones. Steamed ribs with knife powder, its method is very simple, without too complicated technology, and potatoes are added inside, which is soft and delicious. This is a very popular dish. Let's study together!

Steamed pork ribs with powder:

500 grams of ribs, 300 grams of rice flour, 2 potatoes, a spoonful of rice wine, 4 slices of ginger, 8 slices of pepper, a spoonful of Pixian bean paste, a spoonful of soy sauce, half a spoonful of monosodium glutamate, a proper amount of black pepper, a proper amount of edible salt, a spoonful of cooking oil and an onion.

Cooking process:

1, rice, put it in a pot, fry it until it turns yellow, and put it in a blender and grind it into powder. Clean ribs and control moisture. Wash potatoes, peel and cut into hob pieces, peel ginger and garlic and grind them into minced ginger and garlic. Rice noodles, a spoonful of bean paste.

2. Pork ribs with various seasonings, a spoonful of Pixian bean paste, sugar, spicy, black pepper and monosodium glutamate.

3, minced garlic, Jiang Mo, pepper

4. Oil, soy sauce and rice wine

5. Grasp the ribs evenly with both hands and marinate for half an hour.

6. Add the prepared rice noodles.

7. Let the rice noodles evenly surround the ribs.

8. Add warm water to the pot, smooth a layer of zongzi leaves in the steamer, and then smooth a layer of potatoes. You can use wax gourd, sweet potato, mung bean, beans, taro and so on instead. Potatoes don't need seasoning, and the taste of ribs and rice noodles is digested and absorbed during steaming, which is especially delicious.

9. Mix the ribs evenly on the potatoes. At the top, the potatoes and ribs should be placed with a certain gap to facilitate the convection of steam and heat. Cover the lid tightly, turn on the function key and press the cooking key. Turn off the fire and untie the lid immediately. Thick, sweet and delicious.

Fat but not greasy, crisp and rotten. "Safe and green, pollution-free, Panjin rice is lovable"

Selection method of ribs: Fresh ribs are bright red, preferably light pink, not too red or too white. Mutton can't be bought once it has other bad smells or peculiar smells; Gently press the ribs with your fingers. If you press them gently, the meat on the ribs will soon return to normal. If it collapses, the meat quality will be very poor. Then touch the surface of the ribs with your hands. The surface is slightly dry or wet and does not touch hands. If you touch it with your hands, it's not the freshest ribs.

After all the seasonings are mixed, the last step is to add a small amount of dry starch to make the ribs have a thin layer of paste on the surface, so that the moisture inside the ribs can be maintained during steaming, and the ribs will be tender.