Name: Casserole Pork Ribs Rice
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 200g Ribs; 30g carrot; 200g Rice; 20g green pepper; 10g Purple cabbage; 20g oil; 2 pieces shallot; 5g salt; 2 tablets ginger; 3g pepper; 2 tablets Aniseed; 5g Angelica dahurica; 5ml Soy sauce; 1 piece garlic; 5g Bay leaf; 5ml Cooking Wine; 5g sesame oil

Casserole Pork Ribs Rice

by Pottery King

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

I like to eat rice, but I am generally interested in claypot rice. Although sometimes I use a rice cooker to cook vegetables and meat together to save trouble, but if the amount of water is not well controlled, the cooked rice will be wet and the vegetables will be very soft. The overall taste is not good.
Now, a trick has been developed.
To stew rice in a casserole, you can not only stew some meat dishes first, but also stew the rice directly without washing the pot to make the rice more fragrant. Add some vegetables to it, the vegetables and meat are all there, and the taste and nutrition are also all there.
Pay attention to some tips to make your meal more delicious!
The casserole I use is very large. One cooking can be enough for 4-6 people. The one in the picture below is enough for 4 people.

Casserole Pork Ribs Rice

1. Pork ribs under cold water, add two slices of ginger, cook until the water boils and remove.

2. Pour oil in a casserole, add green onion, ginger, garlic, bay leaf, angelica, pepper, aniseed, and fry it on low heat to create a fragrance.

3. Add the ribs and fry on both sides until slightly yellow.

4. Add appropriate amount of water, dark soy sauce, cooking wine, and salt, cover the pot, and simmer for half an hour.

5. After collecting the juice, take out the ribs, remove the spices inside and discard.

6. Soak the rice for 2 hours in advance, then pour it directly into a casserole, and add water to overwhelm the rice by more than 2 cm. Cover the pot and simmer for 20 minutes.

7. Pour oil into the wok, fry the carrots, green peppers, and red cabbage in the pan for tens of seconds, and add salt. Place the ribs and vegetables on the rice.

8. Cover the pot and simmer for another 5 minutes.

9. After being out of the pan, pour some sesame oil on the surface of the food. Mix well when eating.

Tips:
1. The rice needs to be soaked in advance to avoid pinching.
2. There is no need to wash the pot after the stewed ribs, there will be some oil left in it, it will not be wasted when used to braise the rice, and it can also ensure that the bottom is not easy to paste the pot.
3. When simmering the rice, be sure to low heat and simmer slowly, so that it will not smash the bottom.