How to make Cantonese style pork ribs clay pot rice

There are many types of pork ribs rice. For example, pork ribs clay pot rice is a delicacy that can be eaten all over my country, but of course the local clay pot rice is the most authentic, and there will be different changes in other regions. How to make clay pot pork ribs rice? Of course, pork ribs are indispensable for pork rib rice. You should choose the rib part and add your favorite complementary food ingredients.

Garlic Spare Ribs Claypot Rice

Ingredients: 200g spare ribs, a little shredded ginger, a little minced garlic, salt, soy sauce, cooking wine, cornstarch, oil, chopped green onion

practice

1. After washing the rice, soak it in water for 1 hour in advance. (If the rice is soaked in advance, it will be easier to cook and will not burn on the bottom.)

2. Add salt, soy sauce, cooking wine, cornstarch, oil, shredded ginger and minced garlic to the ribs and marinate for 15 minutes.

3. Apply oil to the inner wall of the casserole (so that it is not easy to get stuck on the bottom) and then pour the soaked rice into the pot. Use medium heat first, wait for the water to boil, then turn down the heat, wait for the rice to bubble up, put the marinated ribs into the pot, stir them with chopsticks, close the lid and continue to simmer over low heat for 5-10 minutes (when you hear no sound of water, only sizzling sound, it is almost done.)

4. Turn off the heat and simmer for another 10 minutes before opening the lid. Sprinkle with chopped green onions and close the lid again before simmering for 1-2 minutes. Can’t wait, right?

Pork Ribs Claypot Rice

Ingredients: pork ribs, rice or jasmine rice, rapeseed

Soy sauce, cooking wine, oyster sauce, salt, sugar, chicken powder, fermented black beans, and cornstarch. I don’t remember when I first ate pork ribs rice in a clay pot. I only remember that I had a happy feeling in my mouth at that time, very warm and sweet. Occasionally when I think of it, I can still recall the taste. So after preparing all the ingredients, I decided to make a delicious dish to share with my friends.

Do what you say.

1. First, chop the pork ribs into small pieces and marinate them for half an hour with appropriate amount of soy sauce, cooking wine, oyster sauce, salt, sugar, chicken powder, fermented black beans, cornstarch and other seasonings.

2. Next, wash the rice or jasmine rice and soak it in water for 20 minutes. Cut the prepared rapeseed into quarters and wash it. Put it into boiling water with salt and oil and blanch it until it turns green. Take it out and let it cool.

2. Now that the basic ingredients are prepared, start steaming. First put the soaked rice into the prepared casserole, add an equal amount of water, and then put the marinated ribs on the rice. Then, cover the pot and put it on the fire. Bring it to a boil over medium heat and then reduce the heat to low. When there is no water left on the rice, pour oil in a circle along the edge of the pot, cover the pot and continue to simmer until there is no water vapor before turning off the heat. Then add the prepared rapeseed and serve.

The rice grains in the pot are separate and have the flavor of pork ribs, with a pleasant aroma. The spare ribs also blend with the tenderness of rice, fragrant but not greasy. Combined with the simplicity of the green vegetables, it is perfect and can only be praised. If you are interested, you might as well try it yourself.

Pork Ribs Claypot Rice

Ingredients: 250g spare ribs, 100g rice, half a carrot, some broccoli, 5g green onion, 3 slices of ginger, 4 cloves of garlic, 30ml light soy sauce, 5ml dark soy sauce, 15ml cooking wine, 5ml oyster sauce, 5ml fish sauce, some vegetable oil

practice

1. Wash the rice and soak it in clean water for 1 hour;

2. After washing the ribs, add oyster sauce, dark soy sauce, light soy sauce, cooking wine, scallion segments, ginger slices and garlic cloves and marinate for 1 hour;

3. Apply a thin layer of oil on the bottom of the casserole, and put the soaked rice and water into the casserole in a ratio of 1:1.5;

4. Add rice and vegetable oil, bring to a boil over high heat, then turn to low heat and continue cooking for about 10 minutes;

5. When the rice is 70% cooked, place the ribs on the rice, cover the pot and continue to simmer over low heat for 12 minutes;

6. Wash and peel the carrots and cut them into shreds. Wash and break the broccoli into small florets. Blanch the carrots and broccoli in boiling water.

7. After turning off the heat, let the rice continue to simmer in the casserole for 5 minutes;

8. Finally, place the blanched vegetables next to the ribs and drizzle them with the sauce made of fish sauce and light soy sauce.