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New eating method of rice cake with ribs

1. Chop the pork chop into small pieces, soak for half an hour, rinse off the blood, wipe off the water with kitchen paper, put vegetable oil into the hot pot, put the pork chop into the pot, fry over medium heat until both sides are slightly golden

2. Add sliced ginger and garlic, stir fry a few times

3. Add 5 ml soy sauce (mainly used for coloring)

4. Add 30 ml soy sauce (if you don't like to put so much soy sauce, you can reduce the weight, add a little salt to taste)

5. Add 300 ml water and rock sugar (I use pressure cooker, so the water doesn't need too much. If using ordinary pot, put more water)

6. Switch to pressure fast cooker

7. Pressurize, steam over high heat and turn to low heat for 8-10 minutes (if it's an ordinary pot, it needs to simmer for 30-40 minutes, so that the taste of spareribs is good)

8. Cut the rice cake into proper length and soak it in water

9. After the pressure cooker is turned off and decompressed, open the lid and pour the rice cake into the pot. Without turning, the rice cake is spread on the spareribs

10. Add 1 teaspoon of five spice powder (it can not be used if there is no five spice powder, but it will be much more fragrant if you put some on it)

11. Cover the pot and simmer for 15 minutes

12. Open the lid of the pot, shake the pan, let the spareribs and the rice cake mix evenly, add the chopped green onion segment, turn to high heat and collect the juice until thick (try the taste at this time, if you think it is not salty enough, you can add a little salt to seasoning)