1. Pour oil in the pot.
2. Pour the blanched ribs into the pan and fry until golden on both sides.
3. Add ginger garlic, carrot and shiitake mushrooms.
4. Pour in the braised sauce, cooking wine, salt, add water and cook for 10 minutes.
5. Put rice and vegetables together in the rice cooker.
6. If the vegetable juice is less than rice and soup, steam it for 1 hour.
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