Does the millet need to be fried? How to prepare the millet for steamed millet ribs?

There are many ways to steam spare ribs, and steaming spare ribs with millet is a very popular method. Many people will steam spare ribs with millet at home. There are certain skills and requirements for steaming spare ribs with millet, so does the millet need to be fried? Let's take a closer look!

Does the millet steamed pork ribs need to be fried?

Millet needs to be fried until fragrant.

After millet is fried, the high temperature makes the structure of millet expand and fluffy, and the surface is carbonized, which has stronger adsorption capacity. It can absorb more fragrance and oil, becoming softer, more sticky and more delicious.

The strong adsorption capacity can also absorb the fishy smell of the ribs, making the ribs taste free of fishy smell and non-greasy.

Do you need to blanch the steamed pork ribs with millet?

Generally, blanching is not necessary.

Generally, there is no need to blanch the spareribs when making steamed millet ribs, but the ribs must be processed before cooking. Specifically, they should be cleaned, soaked in clean water, rinsed several times to drain out the impurities and blood in the ribs, and make the ribs clean before cooking.

The pork ribs are chopped into pieces and soaked in water in advance, so they are not put into the pot for blanching. Soaking in water can also soak out the blood and impurities in the pork ribs. Of course, it takes longer. Since the pork ribs are soaked in water for a long time, when you take out the ribs at the end, you must drain the water from the ribs deliberately and then put them in a basin to marinate.

How to make steamed pork ribs with millet

Main ingredients: Two ribs

Auxiliary ingredients: 2 taels of millet, 2 green onions, and 2 spoons of minced garlic.

Seasoning: 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of cooking wine, 2 star anise, a piece of fermented bean curd, 1/2 tablespoon of sugar, and salt to taste.

Start making:

1. Marinating of spareribs

Chop the ribs into small pieces 3 cm long and soak them for half an hour to wash away the blood and fishy smell. Change the water once during the soaking.

Add two spoons of light soy sauce, one spoon of oyster sauce, two spoons of cooking wine, two star anise, a piece of fermented tofu, appropriate amount of salt, half a spoon of sugar, mashed onion and garlic, half a spoon of pepper powder to the washed ribs, mix well, and marinate for half an hour.

2. Fry the millet until fragrant

Wash the pan clean without adding oil, heat it up, add the millet, turn on low heat, and stir the millet constantly until it is fragrant. When the millet gradually turns white, and finally becomes slightly brown, serve it on a plate.

Note that millet has no moisture and is dry-fried, so you must use a low heat and stir-fry constantly, otherwise it will easily become mushy.

3. Steaming

Pick up the marinated spareribs with chopsticks and put them in a millet plate, coat them evenly with millet, and place them on a clean plate. After coating them all with millet, put them in a steamer and steam them for two hours.

Tips for steaming spareribs with millet

(1) It is best to choose pork ribs for steaming

Ribs are suitable for steaming. Bones and spine are suitable for making soup but not for steaming. The ribs have a proper ratio of bone to meat and will not hurt your teeth when eating.

(2) Use of ginger and garlic

Ginger and garlic can be used directly to marinate spareribs without frying. Some people say that spareribs marinated with fried ginger and garlic are more fragrant. I have tried it and found that the taste is similar. However, the fried sauce must be cooled before marinating the spareribs, otherwise the spareribs will be cooked directly.

(3) Remember to place the ribs in an alternating pattern

One thing you need to pay attention to when steaming spare ribs is to prevent the ribs from being placed too close together. This will cause heat to not circulate between the ribs, and the ribs placed at the bottom will not be cooked through. Therefore, the ribs must be placed in an staggered manner, leaving a certain amount of space between them.

(4) Remember to drain the water from the millet

If you want to make millet steamed spare ribs delicious, not only the spare ribs are important, but the taste of millet also directly affects the taste. After the millet is soaked, be sure to drain the water before using it to wrap the spare ribs. The water content of the millet should not be too much, otherwise it will become millet porridge.