1. Pork ribs in a cold water pot, put green onion, ginger slices and a little cooking wine to blanch water to remove blood foam
2. The shiitake mushrooms are washed and processed into a flower-like shape. The potatoes and carrots are peeled and cut into pieces for later use. The pepper and aniseed fragrant leaves (you may not put it, but the pepper aniseed is recommended to be put) wrapped into a small bag with gauze. There is no gauze in my house today, so no bag
3. Heat a pot with a little oil, add sugar, turn to low heat, and wait until the sugar has melted and turned into a caramel color. Don’t let the sugar be too dark, or it will be bitter
4. Put in blanched water, wash and drain the ribs, stir fry until the color is even
5. Add green onion, ginger, garlic and pepper aniseed and stir fry to get the fragrance (if the pepper aniseed is wrapped in a bag, don't put it temporarily)
6. Add a little more water, because the ribs will have to be simmered for a while. If there is less water, it will dry up easily (if the pepper aniseed is wrapped in a bag, put it now), turn the pot to a low heat and simmer for an hour. You can also use a pressure cooker for this step, so there is no need to put so much water. If you use a pressure cooker, turn the air up to medium and low heat for 10-15 minutes.
7. After the ribs are simmered, add potatoes, carrots and mushrooms and cook for 10 minutes until they are broken
8. Wash the rice and place it in the pan.
9. Spread the vegetables and ribs on the rice, pour in the broth, and simmer until the rice is cooked
10. The rice is simmered and ready to eat
Tips:You can increase or decrease the amount of ingredients according to the number of people. Many people like to put some traditional Chinese medicine seasonings when stewing ribs. I usually put pepper aniseed, so that it can be more meaty. It is best to use a non-stick pan or rice cooker when braising.
