Soy Sauce Pork Ribs Claypot Rice

Name: Soy Sauce Pork Ribs Claypot Rice
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: Some Fragrant rice; 200g Ribs; 1 tbsp Tempeh; 2 tbsp garlic; 1 tbsp starch; 1/2 tbsp ginger; 1 tbsp very light blue; 1 tbsp chili; Some shallot; 2 tbsp Cooking oil; 1 tbsp Soy sauce; 1 tbsp sesame oil; 1/2 tbsp Rice wine; Some salt; Some Sugar

by One cook

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

I forgot which time I was on a business trip, it was the first time in my life that I tasted the magical food of claypot rice. The unforgettable taste, coupled with the thick and crispy rice crust, made me remember the day clearly. He was carried out of the restaurant by two male colleagues. Of course, he was still yelling: I’ll pay for another one at my own expense. Of course, this piece of history has now become a talk of my friends, but because of this, I have become dependent on claypot rice, especially for a carnivorous animal like me. It’s just a pity. This time it’s not a crayfish casserole. Zaifan, otherwise I will be swept! Sweep! Regardless of his strange vision, no matter whether he has another "good story".

Soy Sauce Pork Ribs Claypot Rice

1. Soak the ribs in water for about 5-10 minutes. Change the water once in between. After 30 minutes, the ribs will turn white. Drain and set aside. Wash the tempeh and soak it in rice wine for 10 minutes, mix well with minced garlic and cooking oil, put it in the microwave and beat for one minute to become tempeh garlic oil.

2. Stir the ribs, tempeh garlic oil, soy sauce, sesame oil, minced ginger, chopped green onion, diced chili, salt, and sugar, and let it stand for 20 minutes. At the same time, soak the cleaned rice and water in the enamel pot for 20 minutes.

3. Add the right amount of starch to the marinated ribs and stir until evenly attached to the surface of the ribs.

4. Cook the enamel pot on medium heat until the rice starts to steam, and open the lid to prepare the ingredients.

5. Spread the marinated ribs on the surface of the rice, turn to low heat and simmer for 15 minutes, then turn off the heat and continue to simmer for 10 minutes.

6. Put the hot broccoli and chopped green onion after opening the lid.

Tips:
1. Claypot rice mostly uses Thai fragrant rice, and can also be replaced by other rice varieties.
2. When simmering on a low heat, as long as there is steam coming out of the edge of the lid, you need to reduce the heat to avoid burning the bottom.
3. If you like rice crackers, you can simmer them on a low fire and then cook them on a medium-to-small fire for 1 minute. The pot can be easily scraped by letting it cool for a while.