Let's share the practice in detail, and friends who like it will learn quickly.
Steamed sparerib with flour
1. Chop the ribs into small pieces in the middle, put them into a basin, add 6 grams of salt, pour in 10 grams of cooking wine, add a little water, rub off the fishy smell by hand, rub out the blood and mucus of the ribs, and put them on a sieve to filter out the water. Change a plate of clean water, clean it again, clean the ribs, filter out the water and put it in the basin. Add 2g of salt, 0g of 65438+ chicken powder, 5g of cooking wine, 2g of oyster sauce and 5g of ribs sauce, knead shallots into juice, and put them in the pot together with ribs. ?
2. Flatten a small piece of ginger, grab a few handfuls of pepper and crushed star anise and put them in the basin. Rub it with your hands and taste the ribs. The color is not dark enough. Add a few drops of soy sauce, fully melt the seasoning, and let it stand for 20 minutes. 3. Prepare a small pot, grab two handfuls of rice, rinse and soak with clear water, and filter out the water in the rice after cleaning. We take out a small wok, pour the rice into the wok, add a small piece of cinnamon and two small pieces of star anise, and slowly fry the rice until golden. The fried rice is very fragrant. After the rice is golden, remove the aniseed. 5. Pour the rice into a small basin, take out the beater, break the rice in the beater, and pour out the broken rice grains for later use.
6. First boil the pot with boiling water and discharge the furnace. Take out the small pot of pickled ribs, take out the aniseed and shallots, don't beat an egg, stir it evenly by hand, pour in the broken rice at a time, wrap the ribs evenly with chopsticks and put them on the plate, put the ribs away, and pour the remaining rice into the plate.
7. When these are ready, boil the water in the pot, put the ribs on the lid and steam for 40 minutes on medium heat. After 40 minutes, the ribs will be steamed, taken out, sprinkled with some chopped green onion and served.