1. Ingredients: pork chop, spicy lobster sauce, cinnamon, star anise, ginger, onion, cooking wine, rock sugar, soy sauce, salt, balsamic vinegar, rice and sesame oil.

2. Piglets drain cold water into the pot, add wine and blanch it, take it out after the water is boiled, and rinse it with warm water.

3. Put a little oil in the pot, add chopped spicy black bean sauce, star anise, cinnamon, ginger and onion, stir-fry until the outer layer is slightly yellow, add rock sugar, stir-fry until saccharified, wrap the ribs with sugar, add soy sauce, and rinse with boiling water after the color is full.

4. Bring the fire to a boil, turn to a low heat, cover the pot and simmer for half an hour.

5, put salt to taste (not too much, spicy lobster sauce itself has a salty taste), and pour a little balsamic vinegar before cooking.

6. Wash the rice, put it in the Corning pot, and add water slightly less than the usual amount of cooking.

7. Put the Kangning pot on the fire, bring it to a boil over medium heat, and turn it down for 5 minutes. When there are basically no bubbles in the pot, put in the cooked ribs.

8. Heat on low heat for another 5 minutes, pour in ribs sauce, and simmer on low heat until the rice at the bottom of the pot is slightly shelled.

Don't open the lid for 9 or 5 minutes, you can eat.