Steamed ribs are more important to Guangzhou people, especially some teahouses in old Guangzhou. Steamed ribs are also indispensable. It's really colorful to serve a pot of good tea as early as possible in the morning with a steamed pork chop. The ribs are tender and nutritious. As a relatively simple cooking method, steaming can ensure the tender and smooth taste of ribs to the greatest extent, reduce nutrient loss and make them fresh and not greasy.

There are many ways to steam ribs, such as steamed ribs with powder, steamed ribs with lobster sauce, steamed ribs with potatoes, steamed ribs with garlic and so on. There are dozens of kinds, each of which is rare and delicious. When making ribs, the steamed ribs with glutinous rice are wrapped in a delicious layer of glutinous rice, which is extremely delicious and smooth. When this dish is just cooked, the fermented rice should be soaked for more than 5 hours, and it should be soaked in advance. Prepare two spareribs in advance, cut them into sections, clean them, and cut a knife on the surface of the spareribs after cleaning, so that the spareribs are easier to taste. Then let's mix the sauce of braised pork ribs, add two pieces of fermented bean curd, a spoonful of water and bean curd, a spoonful of white pepper, a spoonful of sugar, a spoonful of salt, a spoonful of oil consumption, a spoonful of sesame oil and a spoonful of cassava starch, and then add a small bowl of cold water thinner and mix well.

Add a good sauce to the ribs, add onion and ginger slices and mix well, then seal the bowl button with plastic wrap and set aside for more than 2 hours. Prepare a piece of corn in advance, remove the tail end, cut it in the middle, and then cut it into eight small pieces of uniform size for use. After the ribs are marinated, then we start to serve, put a spoonful of vegetable oil on the plate and brush it with a small brush. The key to oiling is to prevent sticky rice from sticking to the plate. Pick up the soaked mash directly, drain it and put it on a plate for later use. Then we will wrap the ribs to be pickled with a layer of sticky rice flour, and then wrap them with brewed wine. The main reason for wrapping sticky rice noodles is to increase the viscosity and prevent the wrapped fermented rice from exploding, just to embed the cut corn pieces in the gap between every two ribs. Boil the water in the wok, put it in the wok and open it. When the time is up, let's take down the dishes and sprinkle some shallots to decorate them.

Tip: wrap a layer of sticky rice flour on the ribs before the meal, which can increase the viscosity and put the glutinous rice down. Brush a layer of vegetable oil on the bottom of the basin before loading to prevent the fermented rice from sticking to the plate. The wok must be filled with water to prevent the wok from drying up. You can also add boiling water halfway to replenish water and moisturize.