1. I choose the fine grain rice.
2. Cut the ribs into small pieces and soak them in clean water to get rid of blood.
3. Then put it in a pot of cold water, boil on high heat until boiling, and skim the foam.
4. Remove and put in a dish for later use.
5. Soak the mushrooms in water in advance and set aside.
6. Wash the soaked shiitake mushrooms and cut into small cubes.
7. Wash the carrots, peel them, and cut into small cubes.
8. Wash waxy corn and set aside.
9. Prepare chopped green onion, ginger and minced garlic.
10. Pour an appropriate amount of cooking oil into the pot to heat, add rock sugar to low heat to melt.
11. Add the blanched ribs and fry until they are colored.
12. Add green onion, ginger, garlic and stir-fry evenly.
13. Add cooking wine light soy sauce and dark soy sauce, stir-fry evenly.
14. Add hot water equal to the ribs and boil until boiling. Turn to low heat and simmer for about 25 minutes. (You can observe the amount of water in the pot in the middle)
15. When the soup becomes less and thick, add the chopped mushrooms, carrots and corn kernels.
16. Stir-fry evenly, add salt and chicken powder to taste.
17. Rinse the rice well, add a little less water than the usual braised rice and soak for half an hour.
18. Pour in the fried ribs, cover the rice cooker, and press the cook button!
19. When the dingdong time is up, turn on the rice cooker and stir evenly, then simmer for another five minutes. Put it in a bowl and enjoy! Good rice is produced from a good ecology, and it is very good to choose high-quality polished rice!
Tips:The choice of rice, one smell, two read and three taste.