|soy sauce||3 scoops|
|Old pump||1 scoop and a half|
|Cooking wine||2 scoops|
|Oyster sauce||2 scoops|
|White sugar||1 scoop|
|Shisanka||Half a spoon|
|chopped green onion||a little|
Let the uncle Caichang cut three ribs of about 300g into small pieces of about 3 cm in size. Pork ribs simmer in water (lower cold water pot, remove after boiling).
Mix 3 scoops of raw soy sauce, 1 scoop of soy sauce, 2 scoops of cooking wine, 2 scoops of oyster sauce, 1 scoop of white sugar, and 1 scoop of 13 spices
Cut 2 onions, 2 slices of ginger, 2 cloves of garlic, 1 small onion and shred for later use, 30g corn kernels, 30g carrots and diced for future use.
Preheat the skillet over medium heat, pour 2 spoons of cooking oil, add the chopped green onion, ginger, garlic, and remove the bottom oil. Stir the lower ribs until golden on both sides. Pour in 2 sauces and stir well. Add 300ml of water and boil until boiling.
Put a layer of lard in the inner pot of the rice cooker, add 200g of washed rice, and pour the ribs with soup on the rice. The soup will not exceed one knuckle of the rice, and then add the diced carrots and corn kernels and cover Cover and press the rice cooking button.
* Brushing lard can increase the aroma, if not, you can use other oils.
After the rice cooker is finished (I used it for 45 minutes), stir and mix well.
Spread it out, sprinkle with green onions, rice cooker ribs and rice are done!