Steamed Pork Ribs with Lotus Leaf Rice Vermicelli
Overview
Steamed pork ribs with rice noodles is a famous Han Chinese dish in Sichuan and belongs to Sichuan cuisine. Marinate the pork ribs to taste, sprinkle in the steamed pork rice noodles and mix well, sprinkle with a little water, put it in a pot and steam until cooked. Only with steamed meat and rice noodles can you make delicious steamed pork ribs. After the steamed pork ribs are fat but not greasy, they are soft and tasty. The ribs are wrapped in soft rice noodles. They are soft in the mouth, fragrant and tender. It is a classic home-cooked dish.
Tags
Ingredients
Steps
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Prepare the seasoning for marinating the ribs.
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First soak the blood out of the pork ribs.
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Use a spoon: put 2 spoons of braised soy sauce, 1 spoon of light soy sauce and 1 spoon of fish sauce into the ribs. Then add 6-7 grams of salt.
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Cut the onion and ginger into shreds and add them to the ribs, mixing well. Place in a food bag and marinate overnight to allow the flavor to develop.
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Just wipe the rice clean with a clean cotton cloth.
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Put it in a saucepan, add cinnamon and cinnamon powder and a little salt. Bake over low heat until it turns yellow.
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Crush with a rolling pin into large pellets. Spare. (Do not use a grinder, too fine powder will not taste good)
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Wash a fresh lotus leaf with water and boil it in boiling water. (You can use it if you don’t have lotus leaves)
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Take out the marinated ribs and sprinkle the rice noodles into them.
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Mix well.
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Tear the lotus leaves into small pieces and spread them on the bamboo drawer.
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Add the ribs.
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Chop some minced ginger.
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Spread on top of the ribs and steam over high heat for 90 minutes.
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It's very, very delicious. The rice wrapped on the outside is crispy and glutinous, and the ribs on the inside are soft and tender. The richness of the thirteen spices and the fragrance of the lotus leaves add even more points to this dish.
