1. Buy the spare ribs, wash them, and soak them in the bleeding water.
2. Put the soaked ribs in cold water into the pot, add appropriate amount of cooking wine and blanch in water to remove.
3. Soak dry Xiangru in warm water in advance, and cut into small pieces after washing.
4. Half a carrot is peeled and cut into small pieces.
5. Wash the peas and blanch them with water. Add a pinch of salt to keep the peas green.
6. Pour an appropriate amount of oil into the pan, add the blanched ribs and stir fry.
7. Turn the high heat to medium heat until the ribs are golden brown on both sides.
8. Add 2 tablespoons of light soy sauce and 1 tablespoon of oyster sauce and stir-fry the ribs evenly. Add the water that has not had the ribs, and simmer for about ten minutes on medium-low heat.
9. Wash the rice half an hour in advance, put it in a rice cooker, and pour the cooked ribs on the rice. Cook rice as usual.
10. When the juice is almost dry, add carrot and green peas, and mix well.
11. The juice of the ribs and the scent of shiitake mushrooms completely penetrate into the rice, scoop a spoonful, and the aftertaste is endless.
Tips:1. For braised rice, spare ribs are best to use sub-ribs.
2. Dried shiitake mushrooms are best used for shiitake mushrooms, which have a stronger taste.
3. The ribs should be fried a little bit heavier than usual, because the rice and water will be enlarged later.
