Accessories: green beans (30g) lettuce (30g).
Seasoning: onion (3g), ginger (2g), pepper (1g), salt (1g), monosodium glutamate (1g) and vegetable oil (10g). Wash the ribs, chop them up and fry them thoroughly.
2. Wash and shred lettuce;
3. Wash onion and ginger and cut into powder for later use;
4. Wash the japonica rice, soak it for half an hour, take it out and drain it;
5. Put the japonica rice into a casserole, add about 2000 ml of cold water, and boil;
6. Turn to low heat and cook slowly for half an hour;
7. Put the ribs in the pot, sprinkle with green beans and shredded lettuce, and continue to cook for 20 minutes;
8. Add salt, monosodium glutamate and pepper and mix well;
9. Simmer for a while, sprinkle with chopped green onion and Jiang Mo, and serve.