1. Rice and millet. Mix and wash. The water used for cooking is slightly less than usual. Put it in the rice cooker and press the cooking button.
2. Peel and dice potatoes soak in water.
3. If the ribs are bleeding, boil in a pot of cold water and boil for ten minutes. Wash the ribs and set aside.
4. Put fragrant fruit, star anise and ginger slices in the pot. Put the ribs on high heat, bring to a boil, turn to medium heat and cook for very 15 minutes. Start the pot and set aside.
5. Drain the ribs.
6. Raise the oil in the pan and fry the ribs until both sides are browned. Get the pot.
7. The potatoes are also fried until yellow on both sides.
8. Leave oil in the bottom of the pot, add the green onion, ginger, garlic and sauté until fragrant.
9. Add the ribs, light soy sauce, dark soy sauce, and oyster sauce. Stir fry evenly with a little sugar.
10. Put five-spice powder. Put the broth. Simmer for half an hour. After the cooked ribs, we drain the oil and set aside.
11. When the rice cooker jumps to the keep warm key. Let's put the potatoes on, and then put the ribs. In the heat preservation state. Simmer for 20 minutes.
12. Scoop out the rice and use a spoon to make a circle. Arrange the potatoes and ribs, and then put two slices of tomatoes. Beautiful color, fragrance.
Tips:No chili is used in this dish. Use soybean paste instead of Pixian bean paste. Because it is eaten by children.
