Braised Rice with Pork Ribs and Potatoes

Name: Braised Rice with Pork Ribs and Potatoes
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Ribs; Some potato; Some carrot; Some shallot; Some ginger; Some Rice; Some oil; Some salt; Some Sugar; Some Soy sauce; Some Thirteen incense; Some White pepper

by Cheng Tai Private Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

WeChat public account "Chengtai Private Kitchen", to share with you all kinds of cuisines carefully cooked by Chengtai, to make life more warm.

Today I will share with you a delicious meal that can be cooked in one pot with a rice cooker-pork ribs and potato stew! Each grain of rice is full of strong ribs flavor, coupled with the mellow aroma of potatoes and carrots, it has a different flavor, I can’t wait to eat the pot~~~

Braised Rice with Pork Ribs and Potatoes

1. Wash the ribs, add cold water to the pot, add cooking wine, green onion, and ginger slices, bring to a boil on high heat, and blanch the blood.

Braised Rice with Pork Ribs and Potatoes recipe

2. Remove the blanched ribs, wash them again with clean water, and cut potatoes and carrots into small pieces for later use.

3. Wash the rice and soak in water in advance.

4. Put an appropriate amount of oil and sugar in the pot. When the sugar is all melted, pour the chopped green onion and sauté.

5. Pour the ribs and stir fry evenly.

6. Add light soy sauce, dark soy sauce, thirteen spices, white pepper, continue to fry until the ribs are colored, then add an appropriate amount of water, turn to a medium heat and simmer for 20 minutes.

7. After 20 minutes, open the lid, add potatoes and carrots, stir fry, and season with salt.

8. Pour the soaked rice into the rice cooker, add an appropriate amount of water, then pour the fried pork ribs and potatoes together with the soup into the pot, stir it, and press the cooking button to OK.

9. After the rice is cooked, do not open the lid in a hurry, and let it simmer for 15-20 minutes, the taste will be better~

Tips:
1. Simmer the ribs for 20 minutes in advance, the meat will be more tender.
2. Don't put too much water. I use the amount of water that I usually cook for rice, plus there is a little bit of soup left when the ribs are fried. If the water is too much, the ribs rice will be very sticky~