Exclusive Lotus-Scented Spare Rib Rice

Bought fresh lotus leaves; washed glutinous rice and millet and soaked them half a day in advance; parboiled the spare ribs, washed and drained them, then marinated with light soy sauce, MSG, and oyster sauce to let the flavor soak in (for at least more than two hours).

Clean thoroughly, soak the lotus leaves in boiling water (water boiled with salt), which not only removes bacteria and the astringent taste of the lotus leaves but also softens them, making them easier to wrap.

Mix the soaked glutinous rice, millet, and marinated spare ribs with sweet beans with an appropriate amount of salt, put them into a lotus leaf, wrap it well, bring a steamer to a boil over high heat, then steam over medium-low heat for 90 minutes.

Take it out of the pot, open the lotus leaf, and sprinkle with chopped green onions.

The lotus leaves are fragrant, the ribs are tender, and the taste is delicious.