Steamed spareribs with rice noodles(mi fen zheng pai gu )

Steamed spareribs with rice noodles

Introduction:

"In addition to protein, fat and vitamins, pork chop bone also contains a lot of calcium phosphate, bone collagen and bone mucin, which can provide calcium for children and the elderly."

Production steps:

Step 1: prepare the required materials: Pork Spareribs, steamed meat powder, nongtangbao (high soup is the best, if not, use nongtangbao instead) ginger pork spareribs, chop them into small pieces and soak them for 1 hour until the blood is removed.

Step 2: soak the pork spareribs, drain the water, put in: ginger powder, soy sauce, soy sauce, cooking wine, sugar (a little), oil consumption, Douchi oil, Douban sauce (1 teaspoon), dried chili powder (1 teaspoon), marinate for half an hour. Do not put salt, it is easy to salty

Step 3: pour a thick soup into a bowl and mix well with a small amount of boiling water.

Step 4: pour in the prepared steamed meat powder, mix well, and add the prepared soup

Step 5: steam in a steamer for 45 minutes. (of course, it's faster to use the pressure cooker. The time is still up to you. After all, the weight and the heat are different.)

Materials required:

Pork ribs: right amount

Steamed meat flour: 1 bag

Nongtangbao: 1

Ginger: right amount

Cooking wine: moderate

Old style: moderate

Soy sauce: moderate

Fuel consumption: moderate

Soy sauce: right amount

Bean paste: right amount

Black pepper: right amount

Dried chili powder: a little

Sugar: a little

Note: 1: the best choice of pork ribs is the best, chopped into 3 cm small pieces after soaking blood, not so fishy. 2: Adding soups or soups to rice noodles can make steamed meat less dry. 3: Generally buy steamed meat powder centimeter all have salt, so had better not add salt again, lest salty.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Mi Fen Zheng Pai Gu