Hello, everyone, there are still 17 days before the Spring Festival. During this time, the menu of the New Year's Eve dinner is constantly updated. The last article talked about the Kaifeng buckle bowl and updated the production technology of the small crispy meat buckle bowl. Today, Chef Peng shared with you the ribs and buckled bowls. In fact, the practice of ribs and small crispy meat is similar. Here's how.

Raw materials for making ribs buckle bowl:

Pork ribs, sweet potato powder, onion ginger, star anise, pepper.

Step 1: First, chop off the big spine along the bone seam of the ribs. Cut all the ribs into pieces about two centimeters, not too big.

Step 2: Season the ribs. This seasoning material is very simple. Add salt first, then add a little pepper and thirteen spices. Making thirteen spices is essential to buckle the bowl here in Kaifeng. Then, add cooking wine and a little soy sauce. Soy sauce mainly plays a refreshing role here. Finally, add ginger and grab it evenly with your hands. The seasoning time is about five minutes.

Step 3: Soak the sweet potato starch, put the sweet potato starch into a pot, and soak the starch with water first. Don't add too much water, just soak the pimple completely and stir it by hand while pouring it, so that the starch can fully absorb water.

* This material is very important. Be sure to thicken it with sweet potato powder, and then you can't have a pimple when you soak it, otherwise it will collapse and produce oil when you fry it. The meat steamed from sweet potato powder is bright, and it feels a little elastic to eat, and it is not easy to get rid of paste.

Step 4: Pork ribs paste: thicken the soaked sweet potato powder into the marinated pork ribs, grab them evenly by hand first, and then choose to add eggs into them according to the situation. You don't need to add water when you paste, just add eggs when it is thick, and add a little soy sauce to adjust the color.

Step 5: Add vegetable oil into the pot and heat it. When you put your hand on the oil surface, you will feel steaming. Put the ribs in. When frying ribs, you must shake them off to avoid sticking together. When they are cooked, we will push them with a spoon.

Step 6: the family vitality fire can be fried all the time, because the bowl will be steamed later, so we should fry the fried ribs dry, and then we can fish them out with a hedge.

Step 7: Put the spareribs in the bowl, and put the star anise at the bottom of the bowl. Because the bowl is relatively small, just put two or three star anises. Too much and too thick, add shredded ginger and scallion, and finally add some peppers. There are about five or six buckle bowls, and the bottom of the bowl is ready.

Step 8: Add a proper amount of water to the pot, and add salt to taste when the water boils, because the taste has been coded when making ribs, which has a bottom taste. At this time, a little salty taste is enough. Kaifeng buckle bowl is mostly spiced, then add a little pepper, monosodium glutamate to refresh, add soy sauce to color, add a little thirteen spices, add a little soy sauce, and stir the buckle bowl juice evenly.

Step 9: Pour the buckle bowl juice into the bowl filled with ribs, as long as it doesn't overflow, because the ribs will absorb the soup when steaming, and then they can be steamed in a cage.

Step 10: Add water to the pot and boil it. There should be more water, because it takes a long time to steam. After the water is boiled, put the ribs in and start steaming. The steaming time is 1 hour, and it needs to be steamed for more than 20 minutes when serving.