1. Chop the spareribs into small pieces, soak them for half an hour, rinse the blood water, and dry the water with kitchen paper; put the spareribs in the hot oil pan, and fry them in medium heat until both sides are slightly golden;
2. Add sliced ginger and garlic, stir fry for a few times;
3. Add 5ml of raw extract (mainly for coloring);
4. Add 30ml of raw soy sauce (if you don't like to put so many raw soy sauce, you can reduce the quantity and add a little salt to taste)
5. Add 300ml of clear water and sugar. (I use a pressure cooker so I don't need too much water. If I use a common cooker, put more water.)
6. Transfer into pressure fast pot;
7. Pressurize, steam on high heat and turn to low heat for 8-10 minutes (if it is a common pot, it needs to stew for 30-40 minutes, so that the taste of ribs is good)
8. Cut the rice cake into suitable length and soak it in water;
9. Turn off the heat and decompress the pressure fast pot, open the lid, pour the rice cake into the pot, without turning, let the rice cake spread on the ribs;
10. Add 1 teaspoon of five fragrant powder. (if there is no five fragrant powder, you can leave it alone, but it will smell a lot if you put some.)
11. Cover the pot and cook for 15 minutes;
12. Open the lid of the pot, shake the pot to make the ribs and rice cake mix evenly, add the scallions, turn the heat to collect the juice until it is thick. (at this time, you can try the taste, if it is not salty enough, you can add a little salt to taste.)