Materials?
300 grams of ribs
3 tablespoons soy sauce
Soy sauce 1 spoon and a half
2 tablespoons cooking wine
2 tablespoons oyster sauce
Sugar 1 spoon
Thirteen incense and half a spoonful.
2 onions
2 slices of ginger
Garlic 2 cloves
Onion 1
30 grams of corn kernels
Carrot 30g
200 grams of rice
A little chopped green onion
The practice of ribs braised rice?
Let the uncle of the food market cut three ribs of about 300g into small pieces of about 3 cm. Blanch the ribs (put them in a cold water pot and take them out after the water boils).
3 tablespoons of light soy sauce, 1 spoon of medium soy sauce, 2 tablespoons of cooking wine, 2 tablespoons of oyster sauce, 1 spoon of sugar, and half a spoonful of thirteen spices are mixed evenly.
2 slices of onion, 2 slices of ginger, 2 slices of garlic, 1 root shallot shredded for use, 30g of corn kernels and diced carrots for use.
Preheat the pot with medium heat, pour in 2 tablespoons of cooking oil, add chopped onion, ginger and garlic and stir-fry, remove the base oil, stir-fry the ribs until both sides are golden, stir-fry the sauce in 2 evenly, and then pour in 300ml of water to boil.
Put a layer of lard on the inner liner of the rice cooker, put in 200g of washed rice, pour ribs and soup on the rice, the soup is about one knuckle below the rice, then add diced carrots and corn kernels, cover the lid and press the cooking button.
* Brush lard can increase fragrance, otherwise you can use other oils.
After the rice cooker is finished (it took me 45 minutes), stir it evenly.
Serve, sprinkle with chopped green onion, and stew the ribs of the rice cooker!