Steamed pork ribs with rouge(fen zheng yan zhi pai gu )

Steamed pork ribs with rouge

Introduction:

"I've eaten a Xiang's steamed spareribs with rice noodles many times. Originally, I wanted to make Rouge pig's hands or chicken wings, but my father bought a lot of spareribs, so I tried to make Rouge spareribs with rice noodles. The spareribs are from the vegetable market. They are directly chopped by my father, not by my father, but in large pieces!"

Production steps:

Step 1: steamed pork ribs with rouge

Step 2: light Rouge

Step 3: I took a bite of the spareribs, and the tender juice was sealed in the rice noodles.

Step 4: it's not greasy at all. The salty taste is just right, and there's no extra water. The rice noodles stick to the pork ribs.

Step 5: a Xiang original rice noodles and Wang Zhihe Sufu juice

Step 6: rouge red Sufu

Step 7: mix 500g pork ribs with red sufu

Step 8: mix well and add sesame oil

Step 9: the rouge spareribs can be stewed or steamed. I decided to marinate them and steam them with a Xiang rice flour.

Step 10: put a bamboo steamer in the black ceramic pot, and wash it when steaming Rouge spareribs in the afternoon.

Step 11: flash the shadow of the rouge spareribs mixed with rice flour, the color has a light pink!

Step 12: there is no shadow of rouge rice noodles spareribs without flash. I just blow the fan in front of the computer, so I put the spareribs where the fan blows, and put them in the steamer after taking a bath.

Materials required:

Pork ribs: 500g

Wang Zhihe Sufu juice: 1 bag

A Xiang original rice noodles: 1 bag

Sesame oil: appropriate amount

Note: red rot milk can be used to make many Rouge food, such as chicken wings, duck wings, three yellow chicken, pig feet, braised pork, button meat, pork ribs, mutton, duck meat, roast duck sauce....... I tried to make steamed spareribs with flour. The steamed spareribs have a light color of rouge, which is different from the color and taste of a Xiang rice noodles.

Production difficulty: ordinary

Process: steaming

Production time: one day

Taste: salty and fresh

Chinese PinYin : Fen Zheng Yan Zhi Pai Gu