|
Method:
Rinse ribs well and marinate in
seasoning A for 30 minutes. Then coat evenly with a layer of yam
flour. Press and squeeze tight, then deep-fry in smoking oil
until crispy and brown. Remove from oil and drain. Rinse
radish, peel and cut into small chunks. Transfer ribs in
steaming plate along with wine and boiling water from seasoning B
added. Steam in rice cooker or steamer for 30 minutes.
Remove and add radish, return to steamer and steam for another 15
minutes. Season with salt to taste and remove. Rinse and
chop cilantro, then sprinkle over the soup. Serve. Smaller
pieces of ribs are easier to deep-fry until crispy. After they
are coated with flour, in addition to pressing and squeezing tight,
allow them to sit for some time until the flour moistens, so that the
coating will not fall off when frying. The deep-fried ribs have
to be steamed again, so they have to be deep-fried a little longer
until very crispy. This will make the soup even tastier.
|