Ingredients:Ribs,Rice Millet,Sweet Potato

Seasonings: Cooking Wine, Xi'an DoubanjiangDoubanjiangMoonlight Oyster Sauce,Brown SugarDark soy sauceDark Soy Sauce,Eight-Cloves, A Few Peppercorns, Fresh GingerCount a few grains, oldCornstarch,

Steps:

1. Soak the millet for over an hour, and wash the ribs with warm water, then soak in cold water for half an hour to remove bloodiness.Blood2. Drain the ribs and marinate them with cooking wine, Xi'an Doubanjiang or oyster sauce, brown sugar, dark soy sauce, eight- cloves, a few peppercorns, ginger paste, and a small amount of cornstarch for half an hour.

2. Remove the spare ribs from the pot, let them drain of water, then add cooking wine, Doubanjiang or oyster sauce, sugar, dark soy sauce, star anise, Sichuan peppercorns, and ginger paste, along with a little dry starch, and marinate for half an hour;

3. After soaking, drain the millet and mix it with the marinated ribs to coat them evenly.

4. Take a large bowl and cut the sweet potatoes into pieces, place them at the bottom of the bowl, then put the prepared spare ribs on top, and4. Place sliced sweet potato at the bottom of a large bowl, then add the prepared ribs on top, and steam over medium heat until the ribs are soft and tender after the steamer has reached full boil for two hours.put it in the pot; steam over medium heat until the spare ribs are soft and cooked through after steam has risen for two hours.

Notes:

1. The millet must be soaked beforehand to absorb enough water and cook properly;

2. Since the ribs do not need to be blanched, cold water soaking is necessary to remove bloodiness and avoid a fishy taste;

3. If you cannot handle spicy food, replace Doubanjiang with oyster sauce; it will still taste good;

4. The base vegetable can be sweet potato, taro, or pumpkin; they are optional.Yam5. Cooking time is not fixed; stop when the ribs are soft and tender.Pumpkin,

5. The steaming time is not fixed; stop when the spare ribs are soft and cooked through.