"Life is sometimes like this. If you have a certain level of reserves, you will be exhausted if you continue to be "mediocre". But in fact, a little change and freshness will occur. Remember how you felt when you first knew how to cook? You don't know what you are cooking. When you put it together, it is so delicious that you almost touch yourself. Cooking is the same as life, honing skills, adhering to curiosity and freedom to "cook", so leave the future to the future.
Braised ribs, white rice, for a change, try my dish, ribs and clay pot rice. "
material
condiments
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Pork ribs 1 kg
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500 grams of rice
condiments
ginger slice
5 tablets
refined sugar
3 teaspoons
white vinegar
1 teaspoon
Black vinegar
1 teaspoon
garlic clove
several
verdant
several
Soy sauce (multi-flavor)
4 teaspoons
dark soy sauce
1 teaspoon
salt
several
Braised ribs and clay pot rice
1.
Cut the ribs into pieces, blanch for 3 times, and drain.
Pour oil into the pan, and put ginger slices and garlic cloves in the cold oil.
When the oil is hot, put it into the ribs and fry them on both sides until they are slightly yellow.
Turn the heat down, add sugar, stir until it melts, add white vinegar and cooking wine, and add soy sauce.
After the color is even, quickly add black vinegar and 2 teaspoons of soy sauce to the pot after the fire.
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2.
Black vinegar tastes strong and fragrant.
Add hot water without ribs and add onions. Add the right amount of salt.
Bring the fire to a boil, turn to medium fire, and don't cover it.
Stew for 25 minutes.
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3.
After the water level drops to two-thirds of the ribs, turn to high fire to collect juice.
Put a teaspoon of soy sauce and salt.
Collect the juice to one third, and the pot is about 5 mm deep. Turn off the heat.
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4.
In the process of stewing ribs, rice is soaked in water for about 10 minute.
Pour out the rice soaking water and refill it to the surface of rice about 3 cm.
Add chopped green onion, some salt, a spoonful of sesame oil or other cooking oil.
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5.
Put the ribs in the rice piece by piece, and put a few pieces in a small pot.
Add a teaspoon of soy sauce and a few spoonfuls of sparerib soup.
Heat with high fire, bring to a boil, then turn to low heat and keep stirring.
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6.
Until it looks like rice, add two spoonfuls of sparerib soup and stir well.
Turn off the fire, cover it and let it stand for 5 minutes, and then the rice crust will come out from the bottom of the pot.
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Braised ribs and clay pot rice finished product map
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Cooking tips
1. Spareribs should be small, try to choose crisp bones.
2. I like to eat clay pot rice with distinct particles. I choose Thai fragrant rice as rice, the water level can drop by 0.5 cm, but we should control the heat and cook slowly.
3. After the ribs are stewed, they don't feel strong enough, so don't collect the juice again. Add salt to the soaked rice.
It is very important to leave the bottom juice after collecting the juice. Filter and add it to the rice, leaving as much juice as possible.
If you like more side dishes, you can try to cook with rice, but personally you won't get the dry and fragrant taste of clay pot rice.