Braised Rice with Ribs and Shiitake Mushrooms
1.
Soak shiitake mushrooms in warm water. Don’t pour off the water for soaking shiitake mushrooms. Cut the green onion, ginger, and garlic separately
2.
Wash the carrots, cut into small cubes, add half a pot of water to boil
3.
Add the ribs to blanch and change color, remove the ribs to wash away the foam and set aside
4.
Heat up the frying pan, pour in the right amount of vegetable oil, and fry the blanched ribs until golden on both sides
5.
Add ginger, shallot, garlic, a few crystal sugar, light soy sauce and a little dark soy sauce to color
6.
Add the diced carrots, add a bowl of water and simmer for ten minutes, add two tablespoons of salt
7.
Wash the rice and shred the soaked shiitake mushrooms
8.
Put shredded shiitake mushrooms in the rice and mix well
9.
Then pour the mushroom water into the rice, pour the ribs and the soup into the rice pot with the same amount of water as the usual braised rice
10.
Press the cooking button and simmer for a quarter of an hour to start the meal