Steamed Spareribs with Rice Flower

Prepare the rice mixture: In a clean, dry wok over medium-low heat, add in all ingredients below. Cook it for about 5 minutes until the rice turns a light brown color. Then turn off the heat, and let the mixture cool slightly. Next, use a food processor or mortar and pestle to mill the mixture into a coarse grind. When using the food processor, pulse the mixture a couple of times. The rice shouldn’t be too finely ground.

• 6 tablespoons long grain rice
• 3 tablespoons sweet rice
• ¼ teaspoon Sichuan peppercorns
• ¼ of a star anise

INSTRUCTIONS

• 1 pound taro or potato
• ½ cup water
• 2 teaspoons light soy sauce
• 1 tablespoon chopped scallion

 

1. Peel the taro or potato skin, rinse, and cut it into roughly the similar size as the pork ribs.
2. In a different bowl, mix the ground rice mixture with ½ cup water. Then combine it with the marinated pork ribs, taro, and 2 teaspoons of light soy sauce.
3. Transfer all of it in a bowl or casserole dish that will fit into a steamer.
4. Set the dish in the steamer and cover it tightly with the lid. Bring the water to a boil using high heat, then turn the heat down to medium high, and steam it for 70 to 90 minutes. Periodically check the steamer to make sure the water hasn’t burned off. Garnish with chopped scallions and serve hot!