1. Chopped small pieces of ribs, carrots, yam hob pieces, sliced onions
2. Wash the ribs, cool the water in a pot, boil and boil the blood out
3. Put a spoonful of sugar in a hot pot of cold oil, homogenize it, add the spare ribs after the water is added, stir fry until golden brown, enlarge the ingredients and ginger slices
4. Add dark soy sauce, light soy sauce, salt, chicken essence, water and stew for 20 minutes, then add carrots and yam, stew for 5 minutes, then add onion
5. Pour out a small bowl of stewed pork ribs and cook the kale for later
6. Pour a little oil into the clay pot, the washed rice, and if the amount of water is not well grasped, you can add water in the rice cooker according to the scale and pour it into the clay pot. After the high heat is boiled, the rice will be simmered on a low fire.
7. In order to prevent the rice crust from sticking out, you can put a layer of steel plate on the gas, so that the pot body is evenly heated, and the rice crust is also very even and will not stick.
8. When the rice is almost cooked, pour the freshly simmered ribs into the clay pot and simmer for 15-20 minutes. The rice crust is almost ready.
9. Boil the kale with the juice of the braised ribs just set aside for 1-2 minutes
10. Put the kale on the dish and simmer for 3-5 minutes, it's OK
Tips:If you want to make it even and not sticky, you must use a steel plate under the clay pot
