1. Chop ribs into small pieces, boil in a pan under cold water, blanch for 3 minutes, remove and wash. Soak the dried squid softly and cut into shreds, peel off the hard shell of the dried shrimp and wash, soak the dried shiitake mushrooms and cut into small pieces. Dice carrots.
2. Put some oil in the wok, add sliced ginger, and fry the ribs golden on both sides.
3. Add in shredded squid, dried shrimp, carrots, green beans, and 3 tablespoons of light soy sauce.
4. Pour in the pre-washed rice and stir-fry slightly.
5. Put it out and put it in the Jiuyang iron kettle rice cooker. Add appropriate amount of water, appropriate amount of salt, and stir.
6. Selection criteria, stove-burning, long-grain rice.
7. About an hour or so, the fragrant pork ribs rice is ready. Add 1 tablespoon of shallot oil and stir with a rice spoon. Make the rice softer, so that all the rice grains are covered with shallot oil. (Don't let it go.)
Tips:Scallion oil is a must-have partner for southern Fujian cuisine. Mixing noodles, mixing rice, and making rice cakes are all good seasonings. Specific method: Cut the shallots into slices, put the shallots in at 50-60% oil temperature, and fry them on a low fire. When the shallots in the pot turn golden brown, and when the green onions around the side of the pot start to brown, turn off the heat and let the remaining temperature slowly push out the aroma.
