Boiled rice is a traditional cuisine of Guangxi in Guangdong, and there are as many as 20 different flavors of Cantonese style boiled rice, such as preserved meat, slippery chicken with mushrooms, pork ribs with black bean sauce, pork liver, white cut chicken and roast duck. It depends on personal preference to add. In fact, the rice is also known as rice in clay pot, clay pot in addition to referring to a container, but also refers to a cooking method, that is, the amalgamated rice into the pot, measure the amount of water, cover, the rice boiled to seven ripe to add ingredients, and then turn the slow fire boiled. With the tile made of "pot" in the fire control is more flexible, boiled out of the rice is also more flavorful.

Pot Rice with Spare Ribs What are the best ways to make pot rice?

Raw materials: 500 grams of pork ribs, 300 grams of rice, 3 mushrooms, 3 vegetables, refined salt, salad oil, shredded green onions, sugar, ginger, chicken essence, soy sauce.

1, ribs beforehand with oyster sauce, soy sauce, water starch, sugar, garlic oil, a little soy sauce, a little salt, a little fine marinade for 1 hour of course, but also a little longer better;

2, into the washed rice, add the right amount of water, choose the rice category, about 10 minutes or so, exhaust open lid;

3, will marinate the ribs, shiitake mushrooms, put into an electric pressure cooker. Use a spoon to fill a little oil, gently drizzle a circle along the side of the pot, select the ribs button, about 15 minutes, exhaust open the lid;

4, put the greens into boiling water, blanch, put into the pot of ribs in the rice can be served.