Steamed spareribs with flour(chuan cai fen zheng pai gu )

Steamed spareribs with flour

Introduction:

"Steamed spareribs with flour" is a famous dish in Sichuan cuisine. The main ingredient is spareribs, which is steamed with rice flour and various seasonings. It tastes soft, tender, boneless, slightly spicy and refreshing, with attractive color and rich flavor. When I was in high school about 8 years ago, I could make this dish. My family and friends have tasted it and they are all full of praise. Today, I've improved some methods to honor my father who works outside all the year round. At the same time, I'll introduce it to you! (”

Production steps:

Step 1: clean the rice and soak it in water for 1 hour;

Step 2: take out and drain;

Step 3: peel ginger and cut into fine powder; wash scallion and cut into scallion; chop Pixian watercress;

Step 4: chop the small ribs into 4cm long pieces, soak them in bleeding water and clean them;

Step 5: first add Huadiao wine and ginger powder, grasp them well by hand, marinate them for 15 minutes to remove the fishy smell;

Step 6: add soy sauce, salad oil, Pixian bean paste, salt and chicken essence, and marinate for 30 minutes;

Step 7: put the rice into a dry frying pan, stir fry over high heat until it is light yellow, turn off the heat, add five spice powder and mix well;

Step 8: put it on a dry chopping board, cool it and grind it into granules with a rolling pin;

Step 9: add the rice noodles to the marinated spareribs;

Step 10: grasp well by hand, put into the bowl and set it;

Step 11: add water to the steamer and bring to a boil for 60 minutes;

Step 12: Sprinkle the scallion evenly on the surface of the spareribs and finish!

Materials required:

Small ribs: 500g

Rice: 100g (about 1 tbsp)

Ginger: 1 small piece

Shallot: a little

Shaoxing Huadiao wine: 1 tbsp

Veteran: 2 teaspoons

Salad oil: 1 tbsp

Pixian Douban: 1 tbsp

Salt: 1 tsp

Chicken essence: 1 / 2 tsp

Five spice powder: 1 tsp

Note: 1. The best choice of spareribs is fat and thin. Soak and clean them. Do not blanch them in water. After blanching, the meat quality of spareribs will shrink and the viscosity will weaken, which is not conducive to the adhesion of rice noodles. 2. Making rice noodles is a very important step. Although there are steamed meat rice noodles on the market, it is recommended to stir fry them by yourself. If you want to save time, you can stir fry the rice directly without soaking, but the taste is inferior to that of soaked rice, and it is not easy to crush. Can also be used to crush the work of a grinder, pay attention not to grind into fine powder, into particles can be. 3. In order to save time, you can also use pressure cooker. It only needs 20-25 minutes to steam from the beginning of air injection.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Chuan Cai Fen Zheng Pai Gu