Name: Claypot Rice with Pork Ribs in Black Bean Sauce
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Zai Pai; 100g Wuchang Rice; Some Black Bean Sauce; a little Cooking Wine; 1 Red chili; a little Sugar; a little salt; a little Soy sauce; Some black pepper powder; Some shallot; a little Pea Cubes; Some ginger

Claypot Rice with Pork Ribs in Black Bean Sauce

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.