750g sparerib

Crystal sugar 10 tablets

Ginger 1

Onion 1 segment

4 shallots

5 dried peppers

Cinnamon 2 small pieces

3 fragrant leaves

3 star anise

2 tablespoons soy sauce

2 tablespoons cooking wine

Soy sauce 1 tablespoon

Salt 1 tablespoon

Proper amount of oil

Practice of braised pork ribs in rice cooker version

Wash the ribs, put cold water in the pot, add shallots, cooking wine, ginger slices and star anise, cook for 5 minutes, remove warm water to wash the floating foam, and drain. Braised pork ribs in rice cooker version 1

Prepare a bowl of juice: soy sauce, soy sauce, cooking wine, and mix well. Cut the onion into sections, slice the ginger and clean other auxiliary materials. Braised pork ribs in rice cooker version Step 2

Put oil in the wok, add rock sugar to the cold oil, simmer on low heat until brown bubbles appear, stir-fry the ribs and color them, and add auxiliary materials to stir-fry for 2 minutes. Rice cooker version braised pork ribs step 3

Turn into a rice cooker, spread a little ginger slices and 2 shallots at the bottom, code the ribs, pour boiling water, and press the firewood button. Braised pork ribs in rice cooker version Step 4

When the rice cooker reaches the heat preservation state, open the lid, add salt to taste, turn the ribs over, take the top one to the bottom, and then press the firewood button. Braised pork ribs in rice cooker version Step 5

Time is up. Open the lid. Not bad. Rice cooker version braised pork ribs step 6

Pick up the ribs on the plate, pour the soup at the bottom of the pot into the wok and collect the juice. When the soup is thick, pour it on the ribs. This step is very important, not only the color is bright, but also the final soup is very thick, which tastes better when poured on the ribs. Rice cooker version braised pork ribs step 7

Finished product map rice cooker version braised pork ribs step 8

Finished product drawing rice cooker version braised pork ribs step 9

Finished product drawing of rice cooker stewing ribs 10 version

skill

1, pork ribs should be blanched. You can see from the hot ironing chart that unless the blood is removed, it is difficult to cook a good taste.

2. It is suggested to fry the sugar color in a wok. The space of the rice cooker is narrow, and the bones are easy to scratch the inner container of the rice cooker, reducing its life.

You need to press the firewood button twice. When the indicator light indicates the heat preservation state, the cover needs to be opened. You need to turn the ribs over and turn the top to the bottom. In addition, it needs to be seasoned with salt. You can't put salt too early, and you should add salt to taste in the second half.

4. The last soup should be concentrated and poured on the ribs. Ribs not only look ruddy and appetizing, but also sell well. More importantly, they taste better.

The amount of water added is different from that in the casserole. What needs to be reminded here is that only two-thirds of the ribs can be added when cooking braised pork ribs with rice cookers. If you don't use ribs, there will be more water. The reason is that the rice cooker is airtight, and the evaporation of water consumption is smaller than that of casserole.