Steamed spareribs with peppers(zha guang jiao zheng pai gu )

Steamed spareribs with peppers

Introduction:

"Congguang pepper is also called Cong pepper. It is a special food in Southeast Chongqing, northeast Guizhou, Yichang, Enshi and Changde, Hunan. It is chopped with fresh pepper (red pepper), and then mixed with ground corn flour, put into the jar and pressed layer by layer, put a layer of Tung Ma leaves or straw on the surface, seal the jar tightly, pour the jar into the salt water basin, after a month, it will become this kind of red, fragrant and spicy pepper. Besides steaming and frying, it can also be used with garlic sprouts, bacon, fat sausage and other ingredients. Among them, it is particularly worth mentioning that the steamed pork with squeezed pepper is certainly not inferior to the steamed pork with flour. The unique sour and spicy flavor of hot pepper can reduce the greasy feeling of light meat, which can't be done by plum vegetables or steamed with flour. "

Production steps:

Step 1: materials are ready. Blanch the spare ribs.

Step 2: heat the oil in the pan.

Step 3: stir fry the pepper.

Step 4: add a little water. Keep stirring.

Step 5: refuel appropriately. A little water, a little gas. Stir fry repeatedly.

Step 6: add rice flour, add a small amount of water and continue to stir fry.

Step 7: stir fry until the pepper is soft and golden.

Step 8: mix the super sweet pepper with the accessories and seasonings. Wrap the ribs in it.

Step 9: lay a layer of tin foil under the steamer.

Step 10: wrap the lotus leaf around the pepper and ribs. Put it in tin foil and wrap it. Steam for 1 ~ 2 hours, don't worry about steaming for a long time, the longer the time, the crisper taste.

Materials required:

Hot pepper: 250g

Steamed meat rice noodles: 30g

Ribs: 500g

Dried lotus leaf: 1

Wild pepper sauce: 10g

Yellow lantern pepper sauce: 10g

Laoganma Douchi: 10g

Pepper: right amount

Meiji fresh soy sauce: right amount

Sugar: right amount

Cooking wine: a little

Note: 1. Rice wine made by Tujia is recommended; 2. If you add soy sauce and replace it with black Douchi, it's also delicious

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Zha Guang Jiao Zheng Pai Gu