Steamed spareribs with millet wine: the ultimate fragrance of Erguotou(xin lan shou zhi si fang cai xiao mi jiu xiang zheng pai gu er guo tou de zhong ji nong xiang )

Steamed spareribs with millet wine: the ultimate fragrance of Erguotou

Introduction:

"Xinlan is a rebellious person in essence. She doesn't like to follow the rules, which is incisively and vividly displayed in cooking. She always changes her way to make" new varieties "and tosses about some common ingredients. Of course, most of the time, these ingredients are used in cups. The proportion of heteromorphism is quite high However, the occasional deviant practice can create unexpected delicacies and achieve some unforgettable classic delicacies. This steamed spareribs with millet wine is one of them, hehe. The heart blue in Sufu sauce is often used to cook fish. The soup is very tender, smooth and mellow. The heart blue thinks that the food flavored with Sufu is delicious because of the wine flavor in sufu. Looking at such a beautiful steak, some of the heart blue can't start. First, the heart blue likes to eat spareribs. Second, the pure spareribs are very expensive. Third, the motive of the heart blue seems to be too simple, because the heart blue wants to enlarge the flavor of the wine infinitely A bite of teeth, dry, into the steamer, heart blue prayed: "Almighty Lord, don't let such a lovely baby row abnormal shape, Amen." Gradually a strong fragrance diffused in the air, too fragrant, saliva all came down. "Long" 40 minutes later, with patience for another 5 minutes, heart blue can't wait to taste a piece, tears came down No aliens! It's delicious. Long live Erguotou! Long live the wine

Production steps:

Step 1: wash millet and pork chop, cut garlic and ginger into rice and set aside

Step 2: soak millet in water for 3 hours

Step 3: chop the ribs, soak in water for 3 hours, change the water for 2 times, remove the blood

Step 4: mash sufu, add garlic, ginger and Erguotou, mix well to form marinade

Step 5: marinate spareribs, massage for 2 minutes, refrigerate and marinate for 12 hours, turn the noodles several times during the time, and fully taste

Step 6: Brush marinade on the surface of the marinated spareribs and sprinkle with millet sparsely

Step 7: put the film into the steamer, steam for 40 minutes, turn off the heat and simmer for 5 minutes

Materials required:

Ribs: 400g

Xiaomi: 5g

Erguotou: 180ml

White Sufu: 6 pieces

Garlic: 4

Ginger: 2 slices

Notes: luolibazuo: 1. Erguotou gives this spareribs a peculiar aroma, which is really fragrant. The alcohol will volatilize during steaming, so don't worry about excessive alcohol. 2. When making the marinade, please try the flavor of the marinade. If your Sufu doesn't have enough salt, please add an appropriate amount of salt for seasoning. 3. Millet will swell during steaming, so don't spill too much. 4 The dishes should be eaten hot, and the taste will be much worse when they are cold

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Xin Lan Shou Zhi Si Fang Cai Xiao Mi Jiu Xiang Zheng Pai Gu Er Guo Tou De Zhong Ji Nong Xiang