Practice: Prepare all the ingredients and be careful not to cut the potatoes too big. Dice carrots and onions, chop ginger and garlic, and chop millet and green peppers. It is best to rinse the ribs with clear water first, then add cooking wine to remove blood foam. After pretreatment, boil the oil, pour in the right amount of oil, put the minced ginger and garlic in a wok to make the oil fragrant, stir-fry it properly, and then add the ribs and stir-fry them directly over high fire until they are slightly yellow.
Then add a spoonful of bean paste, two spoonfuls of extremely fresh essence and one spoonful of soy sauce. Stir-fry evenly, pour in diced carrots and potato pieces, and continue to stir-fry evenly to make them fully colored. Finally, add millet spicy, green pepper and onion and stir fry. Finally, add salt to taste and turn off the fire. Some friends will ask when they see this place. Not ripe yet. What happened? Don't worry, keep following the drums.
There is still a stewing process, so there is no need to fry. This step is mainly to flavor and color the ingredients except rice. Now pour the washed rice into the rice cooker and put the fried ribs and potatoes on the rice. If you want to taste better, you can add a little spiced powder and finally add a proper amount of water. Pay attention to the water added to cover the ingredients. Start the cooking mode, stir well after cooking, and a delicious rice with ribs and potatoes will be served.