Claypot Rice with Pork Ribs in Black Bean Sauce
by Listen to the night
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Prepare the ingredients; soak the ribs in blood water, chop the green onion, ginger and chili, and wash the peas for later use.
2. In a frying pan, saute the scallions, ginger and red pepper.
3. Add tempeh sauce and stir-fry on medium-low heat until it is fragrant.
4. Stir-fry for about 3 minutes and turn off the heat.
5. Pour into the prepared steak.
6. Stir well and marinate for 3 hours to taste.
7. Put Wuchang rice (without washing) into a casserole and soak for 2 hours with an appropriate amount of water.
8. Pour a little oil and continue to soak.
9. Cook in a pot on a high fire.
10. Turn to low heat after boiling.
11. Use chopsticks to poke holes in the rice.
12. Then continue to simmer over a small fire.
13. After 2 minutes, spread the marinated pork ribs evenly on the rice.
14. Simmer and simmer for about 30 minutes.
15. Here comes a close-up.
16. Wow, the rice crust is too tempting.
17. Finished picture.
Tips:1 The cooked rice must be soaked for 2 hours, and some oil should be poured during soaking, so that the cooked rice will not be easy to paste and affect the consumption.
2 The fermented black bean sauce should be stir-fried on a medium-to-low heat to get the fragrance and the ribs, mix well, marinate, and the taste will be more delicious!
3 If you want the rice crust to taste better, you must wait 3 or 4 minutes after the claypot rice is turned off, and then pour the juice to make the rice crust more crispy and chewy.
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