Scallion Pork Ribs Rice

Scallion Pork Ribs Rice

by Sago Fiona

5.0 (1)







Ribs rice most commonly eaten by Hokkiens. After an hour of cooking, the whole house is fragrant, and with the special onion oil in southern Fujian, this bowl of pork ribs rice is really fragrant.


Scallion Pork Ribs Rice

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.

Scallion Pork Ribs Rice recipe

2. Put some oil in the wok, add sliced ginger, and fry the ribs golden on both sides.

Scallion Pork Ribs Rice recipe

3. Add in shredded squid, dried shrimp, carrots, green beans, and 3 tablespoons of light soy sauce.

Scallion Pork Ribs Rice recipe

4. Pour in the pre-washed rice and stir-fry slightly.

Scallion Pork Ribs Rice recipe

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.

Scallion Pork Ribs Rice recipe

6. Selection criteria, stove-burning, long-grain rice.

Scallion Pork Ribs Rice recipe

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.)

Scallion Pork Ribs Rice recipe


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.


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