Steamed spareribs with Sichuan flour(chuan wei fen zheng pai gu )

Steamed spareribs with Sichuan flour

Introduction:

"Eating steamed vegetables for Chinese New Year" means "steaming day by day", which seems indispensable! You can steam vegetables, fish, meat and Spareribs with steaming vegetables. I'm afraid the most attractive thing is steamed spareribs! A famous dish in Sichuan cuisine is "steamed spareribs with flour". It's smooth, soft and waxy, and not too spicy. It's the only Sichuan dish that my old mother is good at and likes. She doesn't eat spicy food. In the past, my mother used to pickle the spareribs with chili sauce and soy sauce. When they were pickled together, there were usually streaky pork, chicken, beef, etc. they were pickled in a large pot and put in the refrigerator. Then they fried a large pot of delicious rice flour. When they ate, they wrapped the meat with rice flour, threw it into the pot and steamed it. When they came out of the pot, they were gunner's food. It's very convenient to have guests at home. Today, when I make this dish, it's more stingy. There's only a little spareribs and a little rice noodles. In order to support the plate, I also use taro to pad the bottom. However, after the pot is still golden, as a new year's dish to support a facade is still very decent, and taro is delicious! Steamed spareribs with Sichuan flour - delicious Sichuan food

Production steps:

Step 1: put the rice, glutinous rice, Chinese prickly ash and star anise into the frying pan together, do not add oil, dry fry over low heat, slowly fry until golden and fragrant, turn off the heat and spread flat to cool;

Step 2: smash the fried rice together with spices with a cooking machine (don't crush it too much, keep some coarse grains, the taste will be better);

Step 3: wash the spareribs, add all the seasonings, grasp them well, seal them, put them in the refrigerator and marinate them overnight;

Step 4: wash and peel the taro, and arrange the taro at the bottom of the container;

Step 5: marinate spareribs evenly coated with a layer of broken rice flour;

Step 6: put the spareribs on the taro, steam them in the steamer, cover them and steam them for 30 minutes

Materials required:

Pork chop: 300g

Taro: 7, 8

Rice: 100g

Glutinous rice: 30g

Zanthoxylum bungeanum: 20

Star anise: 2

Ginger: 1 teaspoon

Cooking wine: 1 tablespoon

Old style: 1 teaspoon

Raw soy sauce: 1 tablespoon

White pepper: 1 / 2 tsp

Sugar: 1 tsp

Pixian bean paste: 1 tablespoon

Sichuan style Douchi: 1 teaspoon

Oyster sauce: 1 teaspoon

Cooking oil: 1 tablespoon

Note: 1, steamed meat powder can be prepared in advance, usually used to steam some meat is very convenient; 2, ribs must be pickled in advance to taste, to eat delicious. 3. You can use bamboo cages and lotus leaves to make it taste better. I was lazy and didn't buy it. 4. Can also use sweet potato bottom, taste and good.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Chuan Wei Fen Zheng Pai Gu