Braised Pork Ribs and La Flavour Shuangpin Claypot Rice

Braised Pork Ribs and La Flavour Shuangpin Claypot Rice

1. After washing the rice twice, add an appropriate amount of water to cover your fingers. The rice needs to be soaked for 1-2 hours in advance! The amount of water added here is very important, too little water, the rice is too hard, and too much water, the rice is too soft and not chewy.

2. We can cook braised pork ribs during the rice soaking time. The soup for cooking the ribs is filtered to remove the spices, and then the soup is retained. After the rice is steamed, you can pour some soup on top of the rice and eat it together! The method of braised pork ribs is entered in my official account [braised pork ribs] and the system will automatically reply you!

3. I use the enamel pot to make claypot rice, and the temperature on the enamel pot induction cooker is between 130-800. It is the best choice for everyone to make claypot rice in a small casserole at home. If you accidentally burn the bottom, you don’t feel distressed. It is more troublesome to clean the enamel pot!

4. About 2-3 minutes after the pot smells the scent of rice, open the lid of the pot, insert 4 holes in the middle of the pot with chopsticks, pour a little vegetable oil into the holes, and then pour it with a small spoon along the side of the pot Vegetable oil! Don't use too much oil. If you don't add oil, the rice crust will be sticky!

5. Slice the sausage and set aside.

6. Place the ribs and sausage on the rice and continue to steam for 8-10 minutes.

7. , As shown in the figure, turn on the firepower to the minimum, between 100-500.

8. In the middle of the time, you can blanch some green vegetables, boil a pot of boiling water, add a spoonful of salt and a spoonful of vegetable oil to the boiling water, and blanch the cleaned rapeseed in the boiling water for 1 minute and then remove the water. After the rice is simmered, open the lid and place the greens on the rice!

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