Ingredients: a sparerib, half a bowl of rice (soaked in oil and salt water first), half a carrot, a handful of coriander and a piece of ginger.

Exercise:

1. Blanch the ribs first to remove blood.

2. Cut the carrot into small flowers to look good, or directly cut a few knives vertically on the carrot to take out small strips, slice them horizontally, and then cut the small strips into cubes for later use.

3. Boil the blanched ribs in cold water and add shredded ginger to boil.

4. Transfer the cooked sparerib soup to a rice cooker, simmer for 40 minutes, and then add rice and carrot flowers or diced carrots.

5. Continue to cook for 30 minutes until the ribs are crispy and the rice and carrots are cooked. Add salt and thirteen spices to taste, then add coriander and carrot, and mix well to serve.

Can I cook sparerib porridge with mushrooms or cabbage? .