How to make Sichuan style steamed spareribs

Most diseases and cancers are closely related to our diet, so for the sake of health, we must pay attention to this aspect of diet. For the sake of your health, stop eating out so often. For the sake of health, I would rather spend more time doing it myself. In order to help you do it more smoothly, I will first introduce the method of cooking Sichuan-style steamed spare ribs.

1. Soak the ribs in cold water for 2 hours to remove as much blood as possible. Soak the Zongzi leaves, wash them and set aside

2.1 Heat the iron pan over low heat, add the white rice, and slowly fry until the rice grains are golden. Drain and wait for it to cool completely, then grind it into rice powder using a coffee grinder for about 20 to 30 seconds.

3.2 Mix bean paste, fermented bean curd, soy sauce, sugar, cooking wine, pepper powder, pepper powder, ginger and salt into juice, mix with ribs, seal, and marinate in the refrigerator for two or three hours. The longer the time, the more flavorful it will be.

4. Peel the taro and cut into small pieces

5. Spread the soaked rice dumpling leaves flat in the steamer and put the taro pieces on top first. Take out the marinated ribs, add chicken soup and rice noodles, mix well, and spread on the taro

6. Put the steamer in the pot, add enough water, bring to a boil over high heat, then turn to low heat and simmer for about an hour and a half

Many people nowadays don’t know how to cook. After all, with the development of social life and the very developed catering industry, our needs for food can basically be met. However, the food you make yourself still has a unique taste. You can try to make Sichuan-style steamed spareribs according to the introduction above.