1. Slice onion, ginger and garlic.
2. Wash the ribs to remove blood, remove and drain.
3. Add 10g cooking wine and two or three slices of ginger and garlic to the ribs, add 10g fermented milk, 2g soy sauce, 10g oyster sauce, 5g sugar and salt, stir well, and marinate for15-30min. As the curing time goes on, the ribs become more and more delicious.
4. Pour the broken rice into the marinated ribs and grab them evenly. In this way, the surface of each sparerib is evenly covered with broken rice.
5. Put the ribs in the plate, add water to the steamer, put the ribs in the steamer and steam for 30 minutes on medium heat.
6. Take out the ribs, sprinkle with shallots, and a delicious steamed ribs with all colors and flavors will be displayed in front of everyone.
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1, the small row refers to the ribs near the pig's belly, with ribs and ribs on them, and the meat layer of the small row is thick with white cartilage. Suitable for steaming, frying and baking, but chopped into small pieces.
2. Zipai refers to the part where the abdominal cavity is connected with the back. Here is the pork belly. The ribs under the slice are 30 cm long, triangular and obliquely sliced. The pork ribs are very thick, and a piece of pork belly is connected by a thin layer of oil. The meat is rich in oil, and the meat is the most tender of all ribs. Suitable for a variety of cooking methods and tastes, but slightly greasy. Suitable for frying, roasting and stewing, the length is 5 ~ 7 cm.
3. Big steak is the joint of tenderloin and tenderloin, also known as steak. It is mostly used for frying, mainly with meat slices, but with ribs, it not only increases the weight to make the area of meat slices appear larger, but also increases the unique aroma of big bones when frying, which is also the characteristic of fried steak.
4. Ribs Ribs are ribs in the chest. The meat layer is thin, the meat quality is thin and the taste is tender. But because one side is connected to the back, the bone will be thicker. Because ribs are relatively large, some stores will divide them into cavities and ribs for customers to choose from.