Home style Sichuan style steamed spareribs(jia chang chuan wei fen zheng pai gu )

Home style Sichuan style steamed spareribs

Introduction:

Production steps:

Step 1: soak the spareribs in clean water, then wash them. Put the cleaned spareribs into a large bowl, add cooking wine, soy sauce, ginger powder, bean paste, chili powder, pepper powder and chicken essence in turn, stir them well, marinate them for 20 minutes and taste them.

Step 2: lay a piece of steamer paper on the bottom of the steamer, peel and chop the sweet potatoes into pieces, and put them in the steamer.

Step 3: mix the marinated spareribs with steamed meat rice flour, spread the spareribs on the sweet potato, cover the steamer and the steamer.

Step 4: bring to a boil over high heat, then turn to low heat and steam for 40-60 minutes until the meat is boned. Start the pot and sprinkle a little scallion (if you like parsley, you can put 2 parsley on it).

Materials required:

Xiaopai: right amount

Rice noodles: right amount

Sweet potato: right amount

Bean paste: right amount

Cooking wine: moderate

Ginger: right amount

Chicken essence: appropriate amount

Pepper powder: right amount

Chili powder: appropriate amount

Shallot: moderate

Note: 1. Steamed meat and rice noodles are sold in the market, with spicy flavor, etc. However, the steamed meat rice noodles bought in the vegetable market are salted, and the bean paste itself also contains salt, so you should be careful when adding soy sauce or salt to the ribs. I use homemade rice noodles. 2. The steps of homemade rice noodles: wash and drain the rice, heat the pot, stir fry the rice with medium heat until it is golden yellow and swollen, stir fry the rice a little, and then put it into the cooking machine to break it. Don't beat it too thin. It takes about 15-20 seconds, so it will be fragrant. It can be done more at one time, and it can be stored for a long time with bottles.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: spicy

Chinese PinYin : Jia Chang Chuan Wei Fen Zheng Pai Gu