1. Boil the ribs and loosen the large ribs with the back of a knife. The small ribs avoid this step.
2. Put the ribs in a container, add cooking wine, light soy sauce, green onion ginger and marinate for about half an hour.
3. Prepare all the ingredients: wash the rice, dice carrots and mushrooms.
4. Pour an appropriate amount of olive oil into the pot, add ginger slices and aniseed in the pot.
5. Put in the marinated ribs and save the marinated soup.
6. Stir fry until golden on both sides, then add dark soy sauce, rock sugar and marinated soup and stir fry.
7. Add shiitake mushrooms and stir fry
8. Add carrots and stir fry
9. Then add the right amount of water, add the right amount of salt and a little pepper, cover the pot and simmer. Turn off the heat when the water is almost dry, and you can also leave some soup.
10. Put the cleaned rice into the pot, this step is the same as usual cooking. Add the ribs, mix well with the uncooked rice, and add the right amount of water to make rice as usual.
11. Just press the cooking button
12. The fragrant ribs rice is out of the pot!
Tips:1. Using small ribs is more tender, making ribs rice is more delicious! I used the leftover from the refrigerator that I made the large row of noodles last time.
2. The amount of water used for steaming rice is the same as usual for cooking rice. If you like the soft taste, add more water!
