Braised Spare Ribs with Rice in Casserole

"Life is sometimes like this, the economy, insight to a certain degree of reserves, "commonplace" will make people tired. But in fact, to make a little change, freshness, will be born. Remember how you felt when you first learned to cook, you do not know what you are cooking, seven or eight put together, so delicious that almost touched themselves. Cooking and life as well, honing skills, adhering to the curiosity and freedom to "cook", the future, let the future.

Braised pork ribs, white rice, change it, try me this, pork ribs boiled rice."

Ingredients

Main Ingredients

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Pork Ribs 1kg

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Rice 500g

Supplementary Ingredients

Ginger Slices

5 Slices

White Sugar

3 teaspoons

White vinegar

1 teaspoon

Black vinegar

1 teaspoon

Garlic cloves

A number of

Scallion

A number of

Soy sauce (multi-flavored)

4 teaspoons

Lao Soya Sauce

1 teaspoon

Salt

A number of

How to Make Braised Spare Ribs with Rice in Casserole

1.

Chop the spare ribs into segments, blanch them 3 times and drain them.

Pour oil in a pot, cool the oil and put ginger slices and garlic cloves.

When the oil is hot, over medium heat, add the ribs and fry on both sides until lightly browned.

Turn down the heat, put sugar, stirring and stirring until melted, add white vinegar, cooking wine, put old soy sauce.

Once the color is even, turn up the heat and quickly add balsamic vinegar along the edges of the pan and 2 teaspoons of soy sauce.

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2.

Black vinegar has a strong, pungent flavor.

Add hot water that doesn't cover the ribs and put down the scallion. Add appropriate amount of salt.

Burn on high heat, turn to medium heat, do not cover.

Stew for 25 minutes.

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3.

Turn up the heat to high after the water level drops to two-thirds of the ribs, and reduce the juice.

Put a teaspoon of soy sauce and salt to taste.

Reduce the juice to about one-third of the depth of the pan, about 5 millimeters, and turn off the heat.

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4.

While the ribs are simmering, rinse and soak the rice for about 10 minutes.

Pour off the soaking water and refill the water with water up to about 3 centimeters above the surface of the rice.

Put chopped green onion, some salt, and a spoonful of sesame oil or other cooking oil.

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5.

Place the ribs into the rice one by one, the pot is small, a few pieces will do.

Add a teaspoon of soy sauce and a few tablespoons of rib stock.

Heat over high heat, bring to a boil, then reduce heat to low, stirring constantly.

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6.

Until it turns into rice, add two more tablespoons of pork chop stock juice and stir well.

Turn off the heat, cover and let stand for 5 minutes to create a potpourri at the bottom of the pot.

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The finished picture of Braised Spare Ribs with Rice in Casserole

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Cooking Tips

Tips for Cooking

1. Keep the ribs segments small and try to choose the crispy bone part.

2. Like to eat grainy boiled rice, rice selection of Thai fragrant rice, the water level down 0.5 centimeters can be, but the fire should be controlled, slow cooking.

3. Stewed pork ribs after feeling the flavor is not thick enough, do not rejuice. Just add salt to the soaked rice.

4. After the juice, it is important to leave the bottom of the juice, filtered and then added to the rice, and try to leave as much as possible in the bottom of the juice.

5. Like more vegetables, you can try to cook with rice, but personal opinion, you will not eat pot rice dry flavor.