< h1 class= "pgc-h-arrow-right" > steamed pork ribs</h1>
Ingredients: 500 grams of ribs, 100 grams of rice
Accessories: 1 spoonful of curd milk juice, 1 spoon of dark soy sauce, 1 spoon of oil consumption, 1 spoon of sugar, 1/2 spoon of salt, 1 spoonful of white wine, 1/2 green onion, 1 small piece of ginger, 1 star anise, peppercorns to taste
method:
Wash the ribs in water, drain, add white wine, sprinkle with sliced green onions and ginger and marinate for 15 minutes.
Pick out the shallots and ginger, add 1 tbsp of fermented milk, 1 tsp of dark soy sauce, 1 tsp of oil, 1 tsp of sugar, 1/2 tsp of salt, then stir well and marinate on the side.
Put the rice that has been prepared and dried in an oil-free and smokeless wok, put the star anise, peppercorns, and small red peppers in, slowly fry the rice over low heat, and turn off the heat when the rice is slightly yellowed. (You can also use the supermarket's tamales.)
Put the rice together with the star anise and crush it into granular rice cubes in a blender, pour the rice chips into the ribs and grasp evenly, so that the surface of each rib is evenly covered with chopped rice.
Place in a pressure cooker for 30 minutes, steam and take out.