Meat cakes, meatballs, fish balls, steamed pork, lotus root sparerib soup, red cabbage moss, preserved meat, preserved fish, sausages, shredded beans, noodle nests, Regan Noodles, and three fresh bean skins can be eaten all year round, while others are only eaten on holidays, and they are never tired of eating every dish. Not only have they been eaten this time, Among them, the steamed pork with rice flour has been praised by many friends and relatives, and I like it very much. Although the steamed pork with rice flour is delicious, because of its sweet taste and more fat, I dare not be greedy and afraid of eating too much long meat, so I usually make an improved version of steamed pork with rice flour or steamed pork ribs with rice flour when I want to eat it. I would like to take this opportunity to share with you a simple method of steamed pork with rice flour, which does not require a drop of oil, salt or fire, and is easy to make.

preparation of ingredients:

5g of ribs, 2g of taro, and 1 bag of spicy steamed pork rice noodles

Production method:

1. Prepare ingredients, soak the ribs in cold water for about 2 minutes after cleaning, take them out and drain them. It is suggested to change the water in the middle of the soaking process, which can effectively remove the blood in the ribs;

2. Add 1/3 bag of spicy steamed pork rice noodles to the ribs;

3. Stir the ribs and steamed pork rice noodles evenly with chopsticks and marinate for about 3 hours, turning them with chopsticks for 2-3 times in the middle;

4. Turn on the power of the steaming oven after the ribs are marinated, select "F-1" from the function menu, that is, the function of steaming rice, and press the start button to start preheating the steaming oven;

5. Pour the remaining steamed pork rice noodles into the ribs (reserve a little for mixing taro) and stir evenly with chopsticks;

6. Peel and clean the taro, cut into hob blocks, sprinkle a layer of steamed pork rice flour on the surface and spread it evenly under the plate;

7. Put the marinated ribs evenly on the taro;

8. Put the plate with taro ribs in the steaming tray of the steaming oven;

9. Put the steaming tray in the middle layer of the steaming oven, steam for 45 minutes, and then take it out;

after p>1 or 45 minutes, take out the steamed pork ribs with powder from the steaming oven;

11. Sprinkle a little washed and chopped chives on the surface to make it edible;

1. Soak the ribs with steamed pork rice noodles in clear water before pickling, which can remove blood and reduce the fishy smell;

2. Steamed pork rice flour is added to the ribs twice to make the steamed steamed pork taste more layered;

3. Add taro and steam it together to get rid of greasy food. Friends who don't like taro can replace it with potatoes.

4. When handling taro, it is recommended to wear disposable gloves to prevent the mucus on the surface from sticking to your hands and causing allergies;