1. Wash the ribs and remove the broken bones as much as possible. This way, there will be no broken bones and teeth. Put a little cooking wine and two slices of ginger in a pot under cold water. Blanch the water for two minutes to remove fishy.
2. Use the blanched ribs to prepare pumpkin and carrots, cut into pieces and set aside. Choose Beibei Pumpkin because Beibei Pumpkin is relatively dry and waxy. It is easy to keep the shape intact when cooking, and the taste is good. Cut the carrot into pieces with a hob.
3. Boil the ribs and rinse for later use.
4. Pour a little oil in the pot, pour in the blanched ribs, and fry on low heat. Fry until the ribs are slightly yellow. The ribs produced in this way are not only fragrant, but also not greasy because of some fat.
5. Add scallion and ginger, stir out the fragrance.
6. Add pumpkin and carrots. You can also add shiitake mushrooms, potatoes and other burn-resistant vegetables. It's up to your own liking. At this time, several whole garlic cloves can be patted and put in at the same time, which will increase the aroma of the stewed rice.
7. When it is slightly transparent on the side of the pumpkin, add fuel-consuming, dark soy sauce, and light soy sauce. When stir-frying, you can add a small amount of water to avoid sticking the pot. Add the amount of salt according to your own taste. You can taste the taste of the soup a little after mixing well, and feel a little salty, because there is still rice to absorb the salty taste.
8. Two servings of rice and one serving of glutinous rice. The rice braised with glutinous rice will taste better. It is better to use long grain rice.
9. Wash the prepared rice. The amount of water used is a little less than usual for steaming rice. Usually, I am one part of rice and one part of water. Add one serving for the braised rice, or even less.
10. Spread the stir-fried vegetables on the rice. Simmer for 20 minutes. Because there are ribs, the time will increase. Usually rice is OK in 10 minutes.
11. The finished product! Nice! Began to eat.
Tips:1. When blanching the ribs, be sure to cool the water in a pot, the blood in the meat will gradually rise as the temperature rises, little by little. It is necessary to add ginger and cooking wine, so try not to omit it.
2. If the vegetables inside are resistant to cooking. If you want to eat green leafy vegetables, you can blanch a little bit in a separate pot during the process of braising rice. After the braised rice comes out, mix it in and eat.
