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material
: Pork ribs 750g, rice 100g, red amaranth 150g, celery 50g. 15 grams of ginger, 15 grams of green onion, 2 grams of peppercorns, 10 grams of soy sauce knife, 10 grams of tofu milk juice, 20 grams of brown sugar juice, 10 grams of watercress, 15 grams of wake-up sauce, 2 grams of salt.
Production process
1: Stir-fry the rice until it is slightly yellow, scoop it out and grind it into a coarse powder for later.
2: After the pork ribs are washed, cut from the meat gap, cut into about 7 cm long segments, and trim off part of the meat at both ends so that the bones are neatly exposed.
3: Wash and peel the ginger and pat it loosely, and use a knife with the green onion and peppercorns to form a fine powder. The trimmed ribs are served in the pelvis.
4: Add soy sauce, tofu milk, brown sugar juice, watercress, wake up sauce, Sichuan salt.
5: Mix ginger shallots, minced peppercorns and other ingredients in a bowl, pour into the rib basin and mix well, then add rice and mix well.
6: Peel and wash the red cao, cut into irregular pieces, put it in a small bamboo steamer, and then neatly stack the mixed ribs on the red cao, cover the cage lid, steam the basket pot until the pork is on fire, take out and remove the lid, put a few pieces of washed celery leaves.
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