Yes.

Generally speaking, put all the ingredients in and add a little more water. Then turn on the gear and simmer for an hour, then switch to simmer for half an hour, then keep warm for a while, and you can have delicious pork rib soup.

Rice cooker, also known as electric cooker, rice cooker. It is a cooker that converts electrical energy into thermal energy. It has multiple operating functions such as steaming, boiling, stewing, stewing, and simmering food. It is easy to use, safe and reliable.

It can not only cook food, but also keep it warm. It is clean and hygienic to use, has no pollution, saves time and effort, and is one of the indispensable tools for modern housework. Common rice cookers during World War II were divided into three categories: automatic heat preservation type, timer heat preservation type, and new microcomputer-controlled type.

Dish Features

Spare ribs refer to the ribs left after the meat is removed from animals such as pigs, cows, and sheep. There is also a small amount of meat on them, which can be eaten, such as: braised pork ribs, It is a Chinese home-cooked dish.

Generally speaking, whenever we mention pork ribs, we are referring to pork ribs. The pork ribs are delicious and not too greasy. In addition to protein, fat, and vitamins, pork ribs also contain a large amount of calcium phosphate, collagen, bone mucin, etc., which can provide calcium for young children and the elderly.

Short ribs - Small ribs refer to the ribs in the abdominal cavity of the pig near the belly. Above it are the ribs and sub-ribs. The meat layer of the small ribs is thicker and contains white cartilage. Suitable for steaming, frying and roasting, but chop into small pieces.

Zi Pai - Zi Pai refers to the part where the abdominal cavity connects to the backbone. Below it is the pork belly. The ribs under the slice are 30 cm long and are sliced ??diagonally in a triangular shape. The meat layer of the sub-ribs is very thick, and there is a piece of pork belly connected through a thin layer of oil. The fat is rich, and the meat is the tenderest among all the ribs. It is suitable for a variety of cooking methods and flavors, but the taste is slightly greasy. Suitable for frying, roasting, and braised, the appropriate length is 5 to 7 cm.