The fresh ribs bought are chopped into pieces of about 10 cm, not too big, or they will not be cooked easily. Rinse it repeatedly under running water, grab it with your hands, squeeze out the excess blood inside, and then remove and control the water. You can clean it with kitchen paper to ensure that the backbone of the row is cool. If there is too much water, the pumpkin will come out when steaming, and the whole dish will get wet, which will affect the taste and appearance. Chop half a head of garlic into powder, chop some of two spoonfuls of bean paste and add it to the ribs. Then add onion slices, ginger slices, cooking wine, salt, soy sauce, spiced powder, pepper powder, a spoonful of starch and a spoonful of stirred egg white, pour in a spoonful of cooking oil, mix it evenly with your hands, let the oil and ribs blend, make the surface sticky, and marinate for half an hour before you can eat it fully.
Cut the top of chestnut pumpkin (Beibei pumpkin with high starch content) and dig out the seeds and pulp inside. Wrap the marinated ribs with a thin layer of steamed meat powder, pour them into the hollow of pumpkin and put them on a steaming plate. Steamed meat powder will make ribs tender, which is very suitable for the elderly and children with bad mouth. If not, it can be ignored. If there are too many ribs, you can cut the pumpkin into pieces, put it at the bottom of the plate and put the ribs on it. Drain the water in the steamer, put it into the steamer, turn to low heat after the fire, steam for 20-30 minutes (adjust the cooking time according to the size of the pumpkin), hold the pumpkin with chopsticks and insert it easily. Sprinkle some chopped green onion after cooking, which is salty. If the taste is weak, you can add some steamed fish and soy sauce to enhance the fragrance.
Steamed ribs with chestnuts and pumpkins are very simple, and you can taste the most authentic and pure taste of food without the intrusion of lampblack. You must try it sometime. It's bound to surprise you.