The method of steaming and stewing rice

Ingredients and materials

Pork ribs soup

Sweet potato starch

meat

Raw smoke

salt

Chicken essence

The method of steaming and stewing rice

1. Pick out the bones from the cooked pork rib soup, filter out the residue, continue to boil, and add soy sauce, salt, and chicken essence for seasoning. (Boil the soup base note. Don't leave the fire.)

2. Crush the granules of sweet potato starch and roll them into a powder

3. Chop the meat inside the pork ribs and set aside for later use

4. Mix the sweet potato starch evenly with one-third of the pork rib soup to ensure there are no lumps inside

5. Put in the chopped meat, pour in the remaining pork rib soup, and stir evenly

6. Put it into a steamer and steam over high heat for about 40 minutes

7. You can put one or two drops of sesame oil at the bottom of the pot, so that the stew can be fully extracted

Tips

The freshly cooked stew is relatively soft and cannot be cut into shape. It can only be cut after it has cooled down. The extra braised buns can be stored in a fresh-keeping bag and refrigerated. After refrigeration, the braised buns will become hard and have a slightly rejuvenated feeling. When eating, steam them in a pot again.

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