Ingredients: 400g of ribs, 200g of rice, 200g of carrots, ginger 1 piece, half of onion, star anise 1 piece, cinnamon 1 piece, 3 slices of dried hawthorn, vegetable oil 1 spoon, 5g of salt, 3 tablespoons of rice wine and 5g of soy sauce.

Specific practices

1. Clean the ribs, cut them into small pieces, and pat some ginger at the same time.

2. Take a cooking pot, pour half a pot of water, add chopped ginger, boil the water, boil the ribs, turn off the fire when a lot of blood is boiled, pour out the sewage, and clean the ribs again for later use.

3. Take a wok, pour 2 tablespoons of water and 1 tablespoon of oil, add 20 grams of rock sugar, and cook until it is brownish red.

4. Stir-fry the blanched spareribs, coat them with syrup, add aniseed, cinnamon, dried tangerine peel, hawthorn, ginger and scallion, stir-fry until the spareribs are slightly yellow, and pour 3 tablespoons of rice wine and stir-fry.

5. Pour in about 1 tbsp soy sauce and stir well. Add a little water and boil in a small bowl.

6. Move into an electric pressure cooker and turn it to the "meat" position for stewing. If the pressure cooker is not used, boil it in the original pot for 5 minutes, and then cook it for 40-60 minutes with medium and small fire.

7. After the ribs are cooked, peel the carrots, clean them and cut them into hob blocks.

8. Wash the rice clean, put it into the pot, add the broth first, and if the broth is not enough, add the right amount of water.

9. Add carrot pieces and half the cooked ribs.

10. Cover the pan and set the electric pressure cooker to pressurize 15 minutes.

1 1. Decompress the pressure cooker, add the chopped red onion, mix well, cover the pan and stew for another 5 minutes.

12. Open the pot, add coriander, stir and eat.

Second, the crab risotto ▼

Materials: 3 river crabs, rice 1 bar, 2 slices of ginger, 3 chives, 3 mushrooms, cooking wine 1 spoon, soy sauce 1 spoon.

Specific practices

1. Soak the rice in water for about 4 hours, remove the lid of the crab, remove the crab's cheek, crab's heart and claw tip, cut into pieces, and remove the meat from the crab yolk and crab tongs for later use.

2. Chop the onion and slice the ginger for later use

3. Cut the mushrooms into small pieces for later use

4. Put a little oil in the pot, add chopped green onion and ginger slices and saute until fragrant.

5. Add mushrooms, stir fry a little, and pick out the ginger slices.

6. Stir the soaked rice in the pot.

7. Add cooking wine and light soy sauce and stir well.

8. Pour the rice and mushrooms in the pot into a bowl and add some water.

9. Put the crab pieces into the rice, put the picked crab roe and crab meat on the surface, put them in a steamer, and steam for about 40 minutes after the water is boiled (the time depends on the amount of rice).

10. After the rice is cooked, sprinkle the remaining chives on the surface.

Third, bacon risotto ▼

Materials: 200g of rice, 80g of sausage, 50g of bacon and shallots 1 root.

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Specific practices

1. Wash and slice the bacon and sausage respectively, and wash and chop the shallots for later use.

2. Heat a little oil in the pot, stir-fry the bacon slices until the oil comes out, and stir-fry the sausage slices evenly.

3. After the rice is washed, add water according to the usual amount of cooking, and put the fried bamboo shoots and bacon on the rice.

4. Steam for 20 minutes on medium fire, sprinkle with chopped green onion, continue to stew for 2 minutes, take out and mix well.

Fourth, ham risotto ▼

Ingredients: 250g of ham, potato 1 piece, tender broad bean150g, 2 shallots, 2 small bowls of rice, 2 tbsps of lard and 2 teaspoons of salt1/.

Specific practices

1. Drain the water after rice washing; Peel the potatoes, wash them and dice them, and dice the ham; After the broad bean is shelled, take the watercress for use; Slice shallots into two parts, namely, green shallots and white shallots, and cut them into powder.

2. Heat lard in a wok, add minced scallion and saute until fragrant, then add diced ham and stir well.

3. Then pour diced potatoes and broad bean petals into the pot and stir fry, pour rice and add salt to stir fry evenly.

4. Pour the fried rice into a copper pot, and add a proper amount of water until it has just passed the surface.

5. Cover the pot, simmer for about half an hour with minimum fire, and mix the chopped green onion into the rice.