Creative dishes: "Steaming day" perilla and garlic steamed pork ribs|Chinese New Year's Eve rice|banquet hard dishes

It is bound to make perilla into a series of dishes!! Qi and stomach will win!!

Ingredients

Marinatedporkribs

Porkribs 1 piece

Garlic 4~5 cloves

Soysauce 3 spoons

Oystersauce 2 spoons

Perilla 2 pieces

Milletspicy 1~2 pieces

Sugar 1/4 spoon

Oil 1 spoon

Garnish

Onion 2 slices

Cornstarchwater Appropriateamount

Oil Appropriateamount

Shreddedgreenonion Appropriateamount

Perilla 3 pieces

Enokimushroom 400 grams

Prepare the ingredients, soak the pork ribs to remove the blood and drain.
Chop the perilla, garlic and millet spicy, add to the pork ribs, add the sauce, mix well, seal and refrigerate for 2 hours.
Prepare the side dishes, remove the roots of enoki mushrooms, and cut the onions into the tray at will.
Bring water to a boil over high heat, enough to steam for 17 minutes.
Yard enoki mushrooms
Lay out the ribs, taking care not to stack them. Place in the steamer.
After the water is boiling, put on the steamer, cover and steam on high heat for 17 minutes.
When the time is up, pour out the soup.
Bring to a boil and steam the juice.
Bring to a boil over high heat to thicken the cornstarch water and cook until thick. You can try the taste at this time, and you can add salt if it is not salty.
Drizzle the sauce over the ribs and arrange with shredded green onions.
Heat the oil and pour it over the dishes.
The finished product is shown in the figure.