Sichuan style steamed pork ribs

Overview

Eating steamed vegetables during the Chinese New Year symbolizes prosperity, so it seems essential! You can steam vegetables, steam fish, steam meat, and steam pork ribs—the most attractive one is probably the steamed pork ribs! A famous pork rib dish in Sichuan cuisine is steamed pork ribs. It is smooth, soft and glutinous, and not too spicy. It is the only Sichuan dish that my old mother is good at and likes - she basically doesn't eat spicy food. When my mother used to make this dish, she would simply marinate the ribs with chili sauce and soy sauce, and usually marinate pork belly, chicken, beef, etc., marinate in a large pot and put it in the refrigerator; then stir-fry a large pot of fragrant rice noodles. When eating, wrap the meat in rice noodles, throw it into the pot and steam it, and it will be a spear dish. It is very convenient when guests come to your home. Today, when I make this dish, I am much more stingy. There is only a little bit of pork ribs and a little bit of rice noodles. In order to support the plate, I also use small taro as the bottom. However, it still looks golden and brilliant after being cooked. It is still very appropriate to serve as a New Year dish to support the appearance. Moreover, the taro is delicious! Steamed Pork Ribs with Sichuan Flavor Rice Noodles – a delicious and not spicy Sichuan dish!

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• chinese cuisine
• old man
• sichuan cuisine
• summer recipes
• lunch
• cooking wine
• edible oil
• ginger powder
• glutinous rice
• light soy sauce
• little taro
• old soy sauce
• oyster sauce
• pixian doubanjiang
• pork short ribs
• rice
• sichuan flavored black bean sauce
• star anise
• white sugar
• zanthoxylum bungeanum
• white pepper

Ingredients

Steps

1. 1 Put the rice, glutinous rice, pepper and star anise into the wok together, without adding oil, stir-fry over low heat until golden brown and fragrant, then turn off the heat and spread it out to cool;

   

2. 2 Use a food processor to break the fried rice together with the spices (don’t break it too much, keep some coarse particles, the taste will be better);

   

3. 3 Wash the ribs, add all the seasonings, mix well, seal and put in the refrigerator, marinate overnight;

   

4. 4 Wash and peel the small taro and arrange them whole at the bottom of the container;

   

5. 5 Evenly coat the marinated pork ribs with a layer of crushed rice noodles;

   

6. 6 Place the ribs on the taro, put the steamer into the pot, cover it, and steam over high heat for 30 minutes