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Pot rice is a classic specialty food in Guangdong, has not eaten pot rice for a long time, today on a rib pot rice, there are dishes with meat out of a pot, ribs fresh, sausage slightly sweet all integrated into the rice, eat a mouthful of endless aftertaste.
The following is a detailed step for everyone, and there are friends who like to try to do it.
Ingredients: Rice, pork chops
Accessories: sausage, green vegetables
Seasoning: salt, pepper, cooking wine, oyster sauce, soy sauce, rice wine
1. Prepare the ingredients below
First of all, we prepare 200 grams of rice, soak in water for 1 hour in advance, the rice is boiled in a casserole, the fire is too fierce, if not soaked, it is easy to appear sandwich phenomenon.
After the rice is soaked, the surface impurities are washed clean, after controlling the moisture, pour into the casserole, add the appropriate amount of water, the amount of water is not more than 1 cm of rice, cover the pot, after the high heat is boiled, turn the heat to low and cook for 10 minutes.
When steaming rice, we process the ribs, prepare 300 grams of pork chops, chop them into small pieces of uniform size, put them in water, grab and wash out the blood in the ribs, wash the ribs and then fish out the squeezed water and put them into the basin.
2. Marinate the pork chops below
Add 2 grams of salt, 2 grams of pepper, 10 grams of cooking wine to the pot, 5 grams of oyster sauce to freshen, 10 grams of light soy sauce, mix well, marinate for 10 minutes, let the ribs absorb the sauce into the flavor.
3. Prepare the excipients below
Prepare three sausages and cut into slices with a slashing knife for later.
Prepare a small handful of washed greens and put them in a basin for later.
4. Start cooking below
After ten minutes of simmering, the water in the casserole has basically dried up, and we have made some small holes in it to facilitate the steam circulation, which makes it easier to steam the ribs and side dishes.
Then place the marinated ribs on top of the rice, pour in the chopped sausages and cover the pot.
Pour an appropriate amount of rice wine along the edge of the pot, the process of rice wine evaporation will take away the fishy smell of the ribs, turn on a low heat for 20 minutes, and steam the ribs and rice to taste.
After 20 minutes, we put the green vegetables into the pot, cover the pot and continue steaming for 3 minutes, when the time is up, turn off the heat.
We opened it to take a look, the rice grains are clear, there are some burnt textures on the edges, the ribs are fresh, the sausages are slightly sweet, all integrated into the rice, and the aftertaste is endless.
Well, a fresh and fragrant pork rib stew is ready.
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