The preparation of braised pork ribs is as follows:

1. Wash the pork ribs first. When buying the pork ribs, most stores will help chop them into small pieces. Just wash them when you get home and wash them under cold water. Cook the pot first, so that the blood foam in the pork ribs can be boiled out;

3. Heat the wok, add a little cooking oil, stir-fry the ginger slices first, and then cook the blood foam out of the pork ribs. Take it out and put it in the pot and stir-fry. Pour in a large spoonful of light soy sauce and stir-fry to add color. The light soy sauce can enhance the freshness. If the color is not heavy, you can add a little more, but be careful when adding salt later. Control the amount of salt to avoid being too salty. It is recommended to use an iron pan for frying pork ribs, because the bones of the ribs are hard. If you use a non-stick pan, it will easily damage the coating, so you don’t have to worry about using an iron pan.

4. Prepare the side dishes, peel and dice the carrots, peel and dice the potatoes, remove the tendons from the beans and cut them into small pieces;

5. Cut the beans and carrots from the side dishes Put the potatoes and potatoes into the pot and stir-fry evenly, then add an appropriate amount of hot water. Generally, the amount of water is equal to the amount of vegetables;

6. Add a little salt and sugar to taste, bring to a boil over high heat, and turn to medium-low Simmer for about 5 minutes;

7. Rinse the rice and put it into the rice cooker;

8. Pour the ribs soup into the rice cooker first, and use the normal amount. The amount of rice cooked is the same. Pour the soup first to control the amount of water. Add the vegetables after the water is sufficient; just use the normal rice cooking mode.