Steamed Ribs with Deer Antler Mushrooms
Deer antler mushrooms form a fragrant bed for cornstarch-marinated pork ribs, all steamed directly over rice with a splash of the mushroom soaking liquid, so the grains drink up the savory essence and every rib emerges tender, glossy, and delicately perfumed.
Instructions
- 1
Soak the dried deer antler mushrooms for 15 minutes, then wash them clean and set aside.
- 2
Cut the fresh pork front ribs into small pieces, add a spoonful of corn starch, and wash them clean.
- 3
Rinse the pork ribs 3-4 times, add 1 spoon of cornstarch, peanut oil, and salt, and mix well with your hands.
- 4
Start with a base of deer antler mushrooms and add 2 tablespoons of the water used to soak the deer antler mushrooms for more fragrance, along with three slices of ginger.
- 5
Directly add the marinated ribs on top of the deer antler mushrooms, then add two slices of ginger.
- 6
Just put it directly on the white rice and steam for about 25 minutes, then stir, and it's ready!
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Ingredients
Main Ingredients
- Fresh front pork ribs1 strip
- Dried Deer Antler Mushroom50g
Auxiliary Ingredients
- Ginger5 piece
Seasonings
- Saltto taste
- Cornstarch2 匙
- Peanut oil半匙