Steamed spareribs with glutinous rice

Steamed spareribs with glutinous rice

Introduction:

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Production steps:

Step 1: wash the spareribs, remove with water, add garlic and onion powder, soy sauce wine, Shajiang powder, Shacha sauce, salt, sugar and starch, mix well, put them in the refrigerator and marinate them until the taste, preferably in the morning till the evening.

Step 2: wash the glutinous rice and millet, add water to the refrigerator, and soak it like spareribs.

Step 3: take out the pickled pork ribs and glutinous rice, and put some water into the ribs.

Step 4: mix the rice and ribs well.

Step 5: take a large porcelain bowl and lay a small taro under it.

Step 6: put the mixed rice and spareribs into the big porcelain bowl with taro, and then spread another part of rice on the spareribs.

Step 7: add water to the pan, put into the porcelain bowl with rice and ribs, steam over high heat, turn off the medium heat and steam for one hour

Step 8: after an hour, turn off the fire and sprinkle with scallions

Step 9: pour into the large plate and mix well

Materials required:

Spare ribs: moderate amount

Glutinous rice: right amount

Xiaohuangmi: moderate

Taro: moderate

Scallion: a little

Minced garlic: a spoonful

Minced green onion: a spoonful

Cooking wine: 2 teaspoons

Shacha sauce: half a teaspoon

Soy sauce: 1.5 spoonful

Shajiang powder: right amount

Salt: a spoonful

Sugar: a spoonful

Chicken essence: appropriate amount

Starch: right amount

Note: be sure to steam enough for one hour, otherwise some rice at the bottom of the bowl will not be cooked

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: salty and fresh