The main ingredient of steamed meat is pork belly, supplemented by rice flour, and steamed thoroughly in a pot. Originated in Biyang, Hubei Province (now Xiantao City). But I used ribs today, because I happen to have a pack of ribs at hand. Steamed rice noodle series is a famous dish in southern China. I cook steamed pork ribs with powder. If it is pork belly, it is steamed meat, also called rice noodle meat, which is a special dish in Hunan, Hubei, Jiangxi and Sichuan cuisine. The main ingredient of steamed meat is pork belly, supplemented by rice flour, and steamed thoroughly in a pot. Mian yang Sanzheng originated in mian yang (now Xiantao City), Hubei Province.
Pork ribs, potatoes, glutinous rice (fragrant rice), onion, ginger, Chili powder, cumin powder, pepper powder, octagonal cinnamon, fragrant leaves, cooking wine, soy sauce, oil and salt, pepper oil and peanut oil.
1. First, stir-fry glutinous rice and rice in a pot until golden brown, and then cool them and grind them into powder with a pulverizer. Wash the ribs and put them in the pot. Add wine, pepper, aniseed, ginger, cinnamon and fragrant leaves, press the "cook the meat" key (15min), and take out after cooking.
2. Then wash the potatoes, peel them, cut them into hob blocks, spread them at the bottom of the bowl, heat them in the pan and put them into Pixian bean paste, stir-fry them until fragrant, stir-fry them in red oil, put the cooked ribs into the fried bean paste, add Chili powder, cumin powder, spiced ginger powder and chopped green onion, stir-fry them, and marinate them for 15 minutes.
3. Finally, after the ribs are marinated and savored, sprinkle with ground rice flour, mix well and put in a bowl covered with potatoes. Put it in a steamer and steam for 40 minutes before serving ~
1, cooking ribs for one day is enough. If you eat for a few days, the taste will get worse;
2, ribs are diverse and can be decided according to personal preferences.