How to make braised rice with potatoes and ribs

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  1.Put the ribs in a pot under cold water, blanch the green onions, ginger slices and a little cooking wine to remove the blood foam

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  2. Wash the mushrooms and simply cut them into flower shapes, peel the potatoes and carrots and cut them into pieces for later use.Wrap the peppercorns and aniseed bay leaves (optional, but it is recommended to add the peppercorns and aniseed) into small bags with gauze.I don’t have gauze at home today., so there is no package

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  3. Heat the pot, add a little oil, add sugar, and turn Lower the heat and wait until all the sugar melts and turns into caramel color.Don't let it take too long.The sugar should not be too dark, otherwise it will be bitter

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  4.Add in the blanched, washed and drained pork ribs and stir-fry until the color is even.

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  5.Add onion, ginger, garlic and peppercorns and stir-fry until fragrant (if the peppercorns and aniseed ingredients are packaged, leave them alone for the time being)

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  6.Add a little more water, because the ribs need to be simmered for a while, and the pot will be dry if there is less water (if the peppercorns are wrapped in bags, put them in now ), turn to low heat and simmer for an hour.You can also use a pressure cooker for this step, so there is no need to put so much water.If you use a pressure cooker, turn it up and turn to medium to low heat for 10-15 minutes

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  7. After the ribs are stewed until tender, add potatoes, carrots and mushrooms and cook for 10 minutes until cooked through

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  8.Wash the rice and spread it in the pot

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  9.Put the vegetables and ribs on the rice, pour in the broth, and simmer until the rice is cooked

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  10.The rice is simmered and ready to eat