What is the authentic practice of steamed rice with ribs and what should I pay attention to?

What is the authentic practice of steamed rice with ribs and what should I pay attention to? Wash the rice first, water the flowers for the first time, put the rice soup in a small basin for the second time and the third time, and steam the rice. Second, the ribs are washed and soaked in water. Third, take out the ribs, rinse them with clear water and put them in a pressure cooker or casserole (usually a pressure cooker). Fourth, pour rice washing water into ribs, and the amount of water is better than ribs. 5. Put the chopped onion and ginger into the pot, add a proper amount of star anise, and add soy sauce according to personal taste. My principle is to put more soy sauce and less salt, put a spoonful of sugar and add about 5 grams of white wine. Cooking wine is also acceptable (white wine tastes better). 6. Cover the pot, put it on the stove for about a quarter of an hour, and then simmer for about 10 minutes (pressure cooker time). 7. Turn off the fire. After the gas in the pot is naturally drained, the pot can be boiled. 8. Add a spoonful of chicken essence or monosodium glutamate after boiling. Put the soup bowl on the table.

Features of ribs rice (13): the ribs are delicious and tender, neither firewood nor greasy, and the soup is moderately salty, which makes the rice taste good. The soup of ribs rice is made of more than ten kinds of spices and is rich in various nutrients. It plays an important role in supplementing calcium in food and can greatly enhance the activity of kidney cells. It has health care effects of nourishing bone marrow, enriching blood, delaying aging, strengthening body constitution, caring skin, invigorating spleen, regulating stomach, and enhancing memory. Rice can choose high-quality northeast long-grain rice, which is fragrant and sticky. Eating with garlic is fresher but not greasy. It is a good food for bibimbap and wine. Spareribs can completely absorb the essence of ingredients, rotten but not crisp, fragrant but not greasy, and full of flavor.

In fact, steaming meat is very temperature-conscious. The correct way is to boil a pot of water in the steamer first, then put the meat into the steamer when the steamer is boiling, and keep steaming on high fire for 15 minutes. The water is boiled on the pot, and the fire is steamed for a short time to ensure that the locked gravy is not lost, and the tender and smooth effect is obtained.