steamed spareribs with rice flour
Hubei Sanzheng originated in Jianghan Plain. It is said that it has a history of nearly twothousand years. Steamed pork with flour is one of them. At first, in order to fill their stomachs, local farmers had to grind a little grain into powder and mix some wild vegetables into vegetable paste to satisfy their hunger; Later, they mixed grain flour and seasonings into wild vegetables and vegetables and steamed them in steamers or steamers; Later, gradually use animal meat (pigs, chickens, cattle, fish, etc.) mixed with grain flour and seasonings to steam and eat. Today, I will make a steamed spareribs and share with you.Please adjust the curing time of spareribs flexibly according to the size of spareribs. In short, the longer the curing time, the more delicious it will be.
Step 1 . Soak pork ribs for 3 hours in advance to remove blood and water, and change water for 3 times in the middle.
Step 2 . Wash the ribs, drain the water, and then add chicken powder, salt, soy sauce, cooking wine, and five spice powder.
Step 3 . Add chopped ginger.
Step 4 . Add steamed pork and rice flour, grasp well and marinate for 30 minutes.
Step 5 . Cut the potatoes into thick slices and lay them on the bottom of the plate.
Step 6 . Put on the ribs.
Step 7 . Put it into a pressure cooker and steam for 30 minutes
Step 8 . Sprinkle the steamed ribs with chopped green onions.
Step 9 . Simple, salty and delicious steamed spareribs with flour
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