Shashi Steamed Pork Ribs with Rice Flour

Shashi Steamed Pork Ribs with Rice Flour

　　Ingredients: pork ribs, sweet potato, Sichuan spicy broad bean paste, dark soy sauce, garlic, cooking wine (wine sauce can be substituted with cooking wine if unavailable), sugar, salt, chicken essence, steamed meat rice flour, scallions, cooking oil

　　Method:

　　1. Cut the pork ribs into 3 cm long pieces, peel and dice the sweet potatoes, and mince the garlic and scallions.

　　2. Add the broad bean paste, a small amount of dark soy sauce (mainly for color), minced garlic, cooking wine, a small amount of sugar, chicken essence, a small amount of salt, and cooking oil (about the same amount used for frying this quantity of ribs) to the pork ribs. Mix well, then add the steamed meat rice flour so that each piece of rib is evenly coated.

　　3. Place a steamer basket over heat, line the bottom with diced sweet potatoes, then arrange the ribs on top. Steam over high heat for 45–60 minutes, and sprinkle with chopped scallions before serving.

　　Note: The packaged steamed meat rice flour available in stores usually already contains salt, and the broad bean paste itself is also quite salty, so be cautious when adding salt to the ribs—add it little by little. The base layer doesn’t have to be sweet potatoes; alternatives such as potatoes, bean sprouts, or peas can also be used. If you don’t have a steamer basket, you can use a bowl instead—place it directly in a pot of water with the water level reaching halfway up the bowl. Remember to add water to the pot occasionally while steaming to prevent it from drying out. If using a bowl, make sure to add boiling hot water, otherwise the sudden temperature change may cause the bowl to crack.