Steamed Pork Ribs with Millet

Steamed Pork Ribs with Millet

　　　Ingredients:

　　500g pork spare ribs, 150g millet, 15g red chili bean paste, 15g rapeseed oil, 10g cooking wine, 8g rock sugar, 5g sweet bean paste, 2g salt, 10g MSG, 10g green onions, 5g ginger, 10g sesame oil.

　　Preparation Method:

　　1. Wash the ribs and cut them into 4-cm-long sections. Finely chop the chili bean paste, mince the ginger, shred the green onions, and rinse the millet before soaking it in water.

　　2. Mix the ribs with the chili bean paste, sweet bean paste, rock sugar, cooking wine, salt, MSG, minced ginger, and rapeseed oil until well coated. Place the mixture in a steaming bowl, then cover the ribs with the soaked millet. Steam over high heat until cooked. Remove and invert onto a serving plate, then sprinkle with chopped green onions.

　　3. Heat the sesame oil in a pan over high heat until it reaches 70% heat, then pour it over the green onions to finish.

　　Features:

　　The traditional method of making steamed pork ribs involves coating the ribs with glutinous rice flour before steaming. Using millet instead of glutinous rice flour gives the dish a completely different flavor—soft, moist, richly savory, and aromatic.