Accessories: some Chinese cabbage.

Seasoning: salad oil, ginger, garlic, cooking wine, soy sauce, oyster sauce, sesame oil, Chili sauce and sugar.

Exercise:

1. Soak the ribs in blood, changing water several times in the middle, and soak for about 1.5 hours.

2. Drain the ribs and add the marinated ribs. The proportion can be adjusted by itself.

3. Mix well and refrigerate overnight.

The rice was soaked in the water for more than half an hour in advance. I used 2 cups of rice and oiled the pan with a brush.

5. Pour in the soaked rice, and the amount of water is about half of the first joint of the index finger. Cover and cook.

6. After boiling, turn to low heat and cook until the water is basically dry. Stir with a spoon to make the rice heated more evenly.

7. Add the marinated ribs, cover and cook for about 10 minutes.

8. Then pour some oil into the pot with a spoon.

9. Beat an egg, cover it, stew for 10- 15 minutes, pay attention to the rice, and finally turn off the fire and stew for 10 minutes.

10. When cooking clay pot rice, we can prepare some vegetables, wash Chinese cabbage, and blanch it with oil, salt and hot water.

1 1. Add some water starch to the juice of pickled pork ribs, thicken it, and finally open the lid, code it with Chinese cabbage and pour the thickened juice.