Rice cake and pork ribs pot
Overview
Ningbo rice cake production follows the ancient method, using ancient mills to grind rice milk. This kind of rice cake is glutinous, smooth, soft and elastic, and its taste is unmatched by other ordinary rice cakes. I couldn't wait to eat it, so I made it as a dish today. The whole family praised it as it was delicious. I also used alcohol to cook it, and then added the rice cake after eating, and it was delicious again. It was steaming hot and absolutely beautiful. Ingredients: 300g rice cake, 280g pork ribs. Ingredients: appropriate amount of onion, appropriate amount of ginger, 2 red dry peppers, 1 star anise, appropriate amount of Sichuan peppercorns, appropriate amount of braised soy sauce, appropriate amount of cooking oil, appropriate amount of refined salt.
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Ingredients
Steps
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Prepare ingredients.
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Rinse the ribs two or three times with water.
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Add water, ginger, a little pepper and pork ribs to the pot, then bring to a boil.
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Remove the ribs and rinse.
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Cut the rice cake into small slices of even thickness.
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Prepare onions, ginger, red pepper, Sichuan peppercorns, and star anise.
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Add oil to the pot and sauté the ingredients: dried pepper, Sichuan peppercorns, star anise, and onion.
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Add the pork ribs, add appropriate amount of braised soy sauce and stir-fry evenly.
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Add appropriate amount of boiling water to foam the ribs, add a little salt, bring to a boil, then reduce to low heat and simmer for about 10 minutes. The time depends on how you like the taste.
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Put the cooked pork ribs and soup into the casserole. Place rice cakes on top and cover. Bring to a boil again.
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Put alcohol into the alcohol holder and light it.
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When the rice cake becomes soft, mix well and eat. Decorate with small tomatoes. It tastes good when ripe.
