Sichuan style steamed pork ribs

Overview

Salty, fresh and slightly spicy. The bottom dish can be mixed as you like

Prepare the ribs, wash them, and soak them in water for half an hour to remove the fishy smell. Change the water twice in the middle
Drain the pork ribs, add three tablespoons of bean paste, half a tablespoon of sweet noodle sauce, one tablespoon of Lee Kum Kee soy sauce, one tablespoon of rice wine, and one tablespoon of clear oil, mix well, and marinate for about an hour.
At this time, you can start preparing the dish code. There are only purple sweet potatoes in the refrigerator, so I used purple sweet potatoes. (You can also use taro, pumpkin, potatoes or sweet potatoes) Peel and cut with a knife
Cutting hob block
After the pork ribs are marinated, mix the rice noodles into
Wear disposable gloves and grasp with your hands
Take a large bowl and put the ribs into the bowl
Arrange purple potato cubes on top of the ribs
Put it into a pot and steam it over high heat for an hour
Turn it upside down on a plate and sprinkle with chopped green onion