Homemade Braised Spare Ribs Rice Method

This dish is my friend's signature delicacy.Ribs stewed rice is a nutritious, tasty, and beautifully flavored meal. The ribs have a rich aroma.

Ingredients:

About half a large plate of small ribs cut into pieces, peeled medium-sized potatoes 3, peeled Chinese daikon radishes 2.

Seasonings:

Sliced ginger a couple of tablespoons,star anise 2 pieces, cooking wine, dark soy sauce, and salt as needed.

Preparation:

Place the small ribs in boiling water to blanch thoroughly.Carrots should be cut into small cubes separately.

Steps:

1. Heat a wok over high heat and add oil; once heated, add ginger slices and star anise to release fragrance, then stir-fry the ribs until they dry out and become slightly crispy, adding cooking wine and dark soy sauce to evenly color the ribs.

2. Pour in a small amount of water, cover with a lid, and simmer for about 3 minutes until the ribs are around three-quarters done; then add the potatoes and carrots, stirring them in thoroughly.

3. Add enough additional water (the amount depends on the rice) and continue cooking until the ribs are about six or seven-tenths done, then remove the ginger slices and star anise with a fork, season with salt, and set aside.Rinse rice

cleanly and place it in an electric rice cooker; pour in the broth and all ingredients from step 3 into the rice cooker, stir to mix well, cover, and start the cooking program.When the rice cooker switches to warm mode, let it sit for a while before opening the lid; the rib-stewed rice dish is completed with rich bone aroma. Additional tips:

To enjoy this dish, I like to serve it with pickled radish threads. Cut the radishes into thin strips, soak them in water for 3 minutes, drain and dry, then mix with salt, sesame oil, and chopped

coriander

stems for a fresh taste. Mix well and it's done, very refreshing.