1. Clean the spare ribs and put it in a pot under cold water. After boiling, 9 is in the middle of the tumbling position, rinse off the blood foam and remove the water for use.
2. In another pot, add sugar and water 2:1, turn on a high fire, the first is a big white foam, and then continue to boil it until the foam becomes smaller, discolored, and caramel-colored, and the sugar color is ready.
3. Pour in the blanched ribs, quickly stir-fry evenly, add green onions and ginger slices and stir-fry evenly, then add boiling water to cover the ribs.
4. Add salt, light soy sauce, and dark soy sauce to taste and tones. Change to low heat and simmer for 1 hour until the ribs are soft and rotten.
5. While cooking the ribs, wash the potatoes and carrots and cut them into small pieces. After 1 hour, add the potatoes and carrots cut into small pieces and stir-fry them quickly and evenly.
6. Rinse it twice over high heat, pour it into the rice cooker, add the water that is used to cook rice, and add the side dishes cooked in the previous step. Cut a tomato on the top and place it in the middle. Select the cooking button and wait for the end.
7. Finally, sprinkle some chopped green onions to taste, stir well and serve.
