Everyone daily most understand the way of ribs is braised ribs, but now the weather is getting hotter and hotter, eat braised ribs look a little bit greasy, then this time to do a steamed ribs. In addition to protein, body fat, vitamins, ribs are also rich in calcium carbonate, collagen, bone mucin, etc., can be strong bones. The way steamed pork ribs, it is easy, without too complicated process, and also added inside the potato, soft and crisp, is a very popular good dishes, come to learn it!

Seasoning:

500 grams of pork ribs, 300 grams of rice noodles, 2 potatoes, a spoonful of rice wine, 4 slices of ginger, 8 peppercorns of mace, Pixi County soybean paste a spoonful of soy sauce, soy sauce a spoonful of soy sauce, half a tablespoon of monosodium glutamate (MSG), black pepper in moderation, salt in moderation, a spoonful of cooking oil, a green onion.

Cooking process:

1, rice, put into the pot, stir fry until brown into the blender crushed into powder. Spare ribs cleaned and dried. Potatoes cleaned and peeled and cut into hobnail pieces, ginger and garlic peeled, crushed into ginger paste, garlic powder. Rice flour, a spoonful of bean paste.

2, ribs add a variety of seasonings, a spoonful of Pixian bean paste, sugar, spicy, black pepper, monosodium glutamate.

3, minced garlic, minced ginger, mace

4, oil, soy sauce, rice wine

5, two pairs of hands enough to grasp, ribs in the marinade for half an hour

6, and then add the production of rice flour

7, so that the rice flour evenly surrounded in the ribs

8, the pot with warm water, cage drawer to spread a layer of zongzi leaves, followed by a layer of flat potatoes. Able to use winter melon, groundnut, seasonal beans, beans, taro and other alternatives. Potatoes do not need seasoning, the process of steaming digestive absorption of the flavor of ribs rice flour, tender and sticky especially delicious.

9, mix and good ribs evenly placed in the potatoes, the top, set the potatoes and ribs pay attention to leave a certain gap, convenient steam heat convection. Cover tightly, the function key to open the cooking, press the cooking button can be, time to the fire, immediately unlock the lid, thick sweet and savory into.

Fat and solid and not greasy mouth, crispy into the flavor. Lamb once there are other smell or odor, you can not buy; take the fingertips gently press the ribs, if you press hard gently, the meat on the ribs can quickly return to normal, if the collapse of the meat is very not very good; and then touch the surface of the ribs, the surface of the surface is a little bit dry or slightly damp and not stained hands. If they are, they are not the freshest ribs.

After all the seasonings are tossed, the last step is to toss them with a small amount of dry starch to create a very thin layer of paste on the surface of the ribs, so that the moisture inside the ribs can be maintained during the steaming process, and the ribs will be more tender.