This is the correct way to make steamed pork ribs with glutinous rice. It is neither fishy nor woody, fragrant, glutinous, loose and tasty, and it will be light when it comes out of the pot!

There are many ways to cook pork ribs. My family’s favorites are sweet and sour pork ribs and glutinous rice steamed pork ribs, which are suitable for all ages.

When the weather is hot and you don’t want to smell the oil smoke, just steam the ribs. It’s simple to make, delicious and not irritating.

Spare ribs have high nutritional value and are rich in calcium phosphate, collagen and bone mucin, etc., which provide calcium for the elderly and children; they have the effects of enhancing immunity, nourishing yin and strengthening yang, replenishing essence and blood, etc.

My family likes to steam the ribs. I wrap the whole ribs with glutinous rice that has been soaked overnight, and then steam it in a basket. After it comes out of the pot, the whole house is filled with fragrance.

The dish recommended today is steamed pork ribs with glutinous rice. Many people say that steaming is not good and no restaurant can make it delicious.

I will teach you a few tricks to ensure that it is soft, chewy and flavourful, not fishy or woody, and even the restaurant chef will praise it after eating it.

Detailed production steps 1. Buy the short ribs, cut them into small pieces, and soak them in water for 30 minutes.

Doing this will not only remove the blood foam, but also make the meat softer.

2. Every time you make glutinous rice steamed pork ribs, the glutinous rice will be soaked in water in advance the night before. The soaked glutinous rice cannot be used directly. It must be mixed with dark soy sauce, light soy sauce, and a little cooking oil to make it color.

It tastes very delicious.

The glutinous rice spareribs steamed by many people are white in color and look unappetizing, and the glutinous rice tastes unpalatable. No wonder it is not as delicious as the ones made in restaurants.

3. You can add fermented bean curd or not, depending on your preference.

My family likes to eat bean curd, so every time I steam glutinous rice ribs, I put a small piece on it. It not only relieves the greasiness, but also tastes very fragrant. You might as well try it.

Add a little water to the fermented bean curd and stir it into a paste. 4. Marinate the soaked ribs with: cooking wine, light soy sauce, dark soy sauce, sugar, oyster sauce, fermented fermented bean curd, shredded ginger, scallions, and starch, and mix well with your hands.

Place in the fresh compartment of the refrigerator for more than 1 hour.

(If the ribs are steamed a lot, add some salt appropriately.) The longer the time, the more flavorful the ribs will be. I usually marinate them for more than 2 hours.

Starch must be added to lock the moisture in the ribs, making them fragrant and tender when steamed, without being burnt at all.

5. After the ribs are marinated, pick out the green onions and shredded ginger, put them into the glutinous rice and roll them in order, covering the whole body with glutinous rice.

6. You can put some sweet potatoes or taro and other ingredients at the bottom of the bowl, steam over medium-high heat for 1 hour, and the whole house will be filled with fragrance.

I like the glutinous rice steamed pork ribs with more glutinous rice. The glutinous rice absorbs the aroma of the pork ribs, making it more delicious than the pork ribs.

Learn these tricks from me, it's hard to think whether it tastes good or not. It's fragrant, glutinous, crunchy and tasty, not fishy or woody, and everyone rushes to eat it right out of the pot.

The soaked glutinous rice should be mixed with light soy sauce, dark soy sauce and less cooking oil. The steamed glutinous rice will not only look good in color, but also taste very delicious.

Don't marinate the purchased ribs directly. Soak them in water for more than 30 minutes in advance. The meat will be very soft.

When marinating the pork ribs, you must add starch to lock in the moisture and ensure that it does not burn out; adding a little fermented bean curd not only relieves the greasiness, but is also very delicious.