Steamed Pork Ribs with Lotus Root and Rice Flour

Name: Steamed Pork Ribs with Lotus Root and Rice Flour
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: Chinese
Ingredients: 500 g pork ribs (washed to remove blood, drained, cut into small pieces); 250 g lotus root (washed, old skin scraped off, halved lengthwise, sliced crosswise); 250 g five-spice rice flour; 2 scallions (washed, tied into knots); 1 small piece of ginger (washed, sliced); 1 tbsp soy sauce (for marinating); 1 tbsp cooking wine (for marinating); 2 tbsp sugar (for marinating); 1 tsp salt (for marinating lotus root)

A homestyle dish of pork ribs and lotus root coated in five-spice rice flour and steamed until the rice flour is soft and the ribs are tender.

1h 0m

Easy

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Steamed Pork Ribs with Lotus Root and Rice Flour

Ingredients

pork ribs (washed to remove blood, drained, cut into small pieces) 500 g

lotus root (washed, old skin scraped off, halved lengthwise, sliced crosswise) 250 g

five-spice rice flour 250 g

scallions (washed, tied into knots) 2

small piece of ginger (washed, sliced) 1

soy sauce (for marinating) 1 tbsp

cooking wine (for marinating) 1 tbsp

sugar (for marinating) 2 tbsp

salt (for marinating lotus root) 1 tsp

Instructions

Marinate the Pork Ribs

Wash the scallions and tie them into knots; wash the ginger and slice it. Rinse the pork ribs to remove the blood, drain, and cut into small pieces. Mix well with soy sauce, cooking wine, sugar, scallions, ginger, and a pinch of five-spice rice flour, and marinate until the flavors are absorbed.

Prepare the Lotus Root

Wash the lotus root sections, scrape off the old skin, halve them lengthwise, then slice crosswise into pieces similar in size to the pork ribs. Sprinkle with a pinch of salt and marinate for 30 minutes.

Coat with Rice Flour and Steam

Place the pork ribs and lotus root slices in a bowl, pour in the five-spice rice flour, and stir so that both the ribs and lotus root are evenly coated with a layer of rice flour. Then arrange the ribs and lotus root in alternating layers in a large bowl, mix all of the remaining rice flour in, and steam over a steamer for 15 minutes until fully cooked through.