Steamed Rouge Pork Ribs

Overview

I have eaten Ah Xiang’s rice flour steamed pork ribs many times. I originally wanted to make rouged pork knuckles or chicken wings, but my dad happened to buy a lot of pork ribs, so I tried making steamed rouge pork ribs. The pork ribs were chopped directly by the pork buyer at the vegetable market for my dad. They were not chopped by dad, and they were also in large pieces!

Tags

• hot dishes
• ah xiang original rice noodles
• pork ribs
• sesame oil
• wang zhihe fermented bean curd juice

Ingredients

Steps

1. 1 Steamed Rouge Pork Ribs

   

2. 2 Has a faint rouge color

   

3. 3 I took a bite of the pork ribs, and the tender juice was sealed in the rice noodles.

   

4. 4 It's not greasy at all, has just the right salty taste, and no excess water. The rice noodles stick to the pork ribs.

   

5. 5 Axiang original rice noodles and Wangzhihe fermented bean curd juice

   

6. 6 Rouge-colored red fermented bean curd

   

7. 7 Add 500 grams of pork ribs and red bean curd and mix well

   

8. 8 Mix well, add some sesame oil and mix again

   

9. 9 The mixed rouge pork ribs can be braised or steamed. I decided to marinate them and then steam them with asiang rice flour.

   

10. 10 The black ceramic pot fits a bamboo steamer, and the steamer cloth is washed in the afternoon when the rouge pork ribs are steamed.

    

11. 11 The rouge pork ribs mixed with rice flour are shadowed when photographed with a flash, and the color has a light pink color!

    

12. 12 I didn’t use a flash to take a picture of the rouge rice flour pork ribs without a shadow. I happened to be in front of the computer with the electric fan blowing on, so I placed the ribs where the electric fan blew. After taking a shower, I put them in the steamer to steam.