Steamed pork ribs with bream and broad pepper
Overview
Guangjiao, also known as Guangjiao. It is a specialty food in southeastern Chongqing, northeastern Guizhou, Yichang and Enshi in Hubei and Changde in Hunan. It is made by mincing fresh paprika (red pepper), then mixing it with ground cornmeal, putting it into a jar and pressing it tightly layer by layer, placing a layer of tung leaves or straw on the surface, sealing the mouth of the jar, and pouring the jar into a basin of salt water. After a month, it will become this red, fragrant and spicy paprika pepper. There are many recipes for Guanggujiao. In addition to steaming and stir-frying alone, it can also be paired with garlic sprouts, bacon, fatty sausage and other ingredients. One of the special ones worth mentioning is the steamed pork with pressed Guangzhou pepper, which is definitely not inferior to the steamed pork with rice flour. The unique sour and spicy taste of bream and chilli can reduce the greasiness of the meat, which is something that cannot be done with pickled vegetables or steamed rice noodles.
Tags
Ingredients
Steps
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Materials are ready. Blanch the pork ribs and set aside.
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Heat oil in the pan.
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Add bream and garlic and stir-fry.
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Add water little by little. Continue to stir-fry.
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Refuel appropriately. Add water little by little and oil little by little. Stir-fry repeatedly.
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Add rice noodles, add a little water and continue to stir-fry.
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Stir-fry until the bream and pepper are soft, dense and golden in color.
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Mix the super good bream and garlic with the auxiliary ingredients and seasonings. Wrap the ribs in it.
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Place a layer of tin foil under the steamer basket.
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Wrap the lotus leaves around the bream pepper and pork ribs. Wrap in tin foil. Steam it in the pot for 1 to 2 hours. Don't worry about steaming it for a long time. The longer it takes, the crispier it will be.
