When I was young, I especially liked to go to various wedding banquets, because I know that there is always a warm "powdered pork ribs" on the table waiting for me. In this issue, I will share the taste of the blue 蜀黍 childhood. May we all be able to find our own happy memories in the taste buds of the old time...<Graphic recipes combined with this video show better watch >
Wash the ribs clean, remove the drained water, add cooking wine, sprinkle with onion ginger, chili noodles, 郫县豆瓣酱, allspice, pepper powder, soy sauce, salt, cooking oil, stir well, marinate for 1 hour.
Place the rice that has been scoured and dried in a wok. Heat and dry (small fire) without water and oil until the rice grains are slightly yellowed and turn off the heat.
Cook the millet in the same way.
Stir-fried rice granules are broken into the cooking machine and broken into granules of rice (the millet does not need to be broken, and it can be left as it is).
Pour the rice and millet into the ribs, and add a small amount of water. Mix well and evenly distort the rice ribs and millet.
Slice the potatoes about 1 cm thick, wrap the remaining rice and millet, and tidy the bottom of the steamer. Place the ribs on top.
Cover the steamer lid and steam it for about 80 minutes in medium heat.
Tips: 1. The millet in the ingredients can also be replaced by glutinous rice. The rice grain can't be beaten too much, too much will affect the chewing feeling. 2. When mixing rice and ribs, add a little water to help the rice smashed with ribs. Little friends welcome Sina Weibo harassment. < Sina Weibo @卫蓝Ken @味蕾时光>< Public WeChat: wlsg2015 >