Ribs with Rice
1.
Prepare the ingredients, wash the corn, dice mushrooms and carrots, wash and cut the ribs.
2.
Boil the ribs to remove blood.
3.
Add 20ml of cooking wine, 20ml of light soy sauce, 5g of Yishutang hemp oil, and ginger to marinate the pork ribs after watering for about 10 minutes.
4.
Slice the sausage and set aside.
5.
Raise the frying pan, fry the ribs on low heat until golden on both sides, add ginger, two garlic cloves, 3 rock sugar, 10ml light soy sauce.
6.
Add shiitake mushrooms, carrots, pour the remaining sauce, oyster sauce, and salt into the marinated ribs and stir fry for a while. Pick out the garlic before serving.
7.
Wash the rice and spread the ingredients in turn
8.
Release corn kernels
9.
The fifth step is to fry the ribs
10.
Add a small amount of water and turn the pressure cooker to the cooking position.
Tips:
1. The ratio of rice to water is about 10:8, because when the ribs are fried, there is more sauce and water, so you don't need to put so much.
2. If you like to eat crispy rice, you can cook it in a rice cooker, and use hemp oil to moisten the bottom of the pot before the rice is put in the pot to get delicious crispy rice.
3. Remember to put raw corn on top of rice.
