1. Prepare raw materials

2. Wash the ribs in water.

3. Take out and drain the water, and add the white wine.

4. Sprinkle sliced onion ginger and marinate for 15 minutes.

5. Pick out the onion and ginger and add 2 spoonfuls of fermented milk.

6. Add soy sauce 1 tsp, oyster sauce 1 tsp and salt 1/2 tsp.

7. Add 1 teaspoon of sugar.

8. Then stir well and marinate aside.

9. Put the pre-washed and dried rice into an oil-free and water-free wok, and add star anise, pepper and small red pepper.

10. Stir-fry the rice slowly over low heat until the rice turns slightly yellow, and then turn off the heat.

1 1.4. Put rice, star anise, etc. Put it into a cooker and break it into granular rice grains.

12. Pour the broken rice into the ribs.

13. Grab and mix evenly, so that the surface of each sparerib is evenly stained with rice crumbs.

14. Put it on a plate and put it in a pressure cooker.

15. Steam in a pressure cooker for 30 minutes, and then take it out.

skill

1, ribs can be cleaned without blanching. After blanching, the pork ribs are firm and the taste is not as delicate as this.

2. It tastes better to marinate ribs twice. Pickled with onion ginger wine for the first time to remove the fishy smell, and seasoned with seasoning for the second time.