Zaru's ribs

By VicentaLakin

Zaru's ribs
It is a very good way to eat raisins, so that the raisins are completely intact and absorbed by the food, and the raisins and fragrance of the mushrooms are fully permeable in every grain of rice, and the crystals are clenched. Put a spoon in your mouth, and your mouth smells good。

Recipe Recommendations

  • rice 150 grams
  • ribs 300 grams
  • dried mushrooms appropriate amount
  • carrots half a
  • pea appropriate amount
  • soy sauce 2 tablespoons
  • salt 1 teaspoon
  • sugar appropriate amount
  • oil appropriate amount
  • cooking wine appropriate amount
  • laojiang 1 small piece
  • garlic 1 clove

Steps for Zaru's ribs

  • 1
    The ribs were bought to wash up the bleeding。
  • 2
    The impregnated ribs added wine, raw and ginger pickled for 30 minutes。
  • 3
    Dry mushrooms have early bubbles and small grains。
  • 4
    Carrots are cut into small particles。
  • 5
    Chon, garlic cut。
  • 6
    Peas squirm, ready for use。
  • 7
    Put the right amount of oil in the pot。
  • 8
    Put it in the ribs and flip it。
  • 9
    Scramble to yellow。
  • 10
    Scratch the ribs and put them in the fragrance。
  • 11
    And then I put it in。
  • 12
    It's not like we're going to be able to get a lot of water。
  • 13
    The soup is almost dry。
  • 14
    Put clean rice in the pot, and add a little water。
  • 15
    Put the mushroom ribs on top。
  • 16
    The fire is in the middle of the fire, and the little fire is almost dried up。
  • 17
    Put the carrots in flat。
  • 18
    Finally, the peas were evenly mixed。
  • 19
    Juicy fragrance of steak rice。

    • Zaru's ribs Make Tips

    1. The best slices of the ribs make it easier to evaporate. It's better for mushrooms to use dry mushrooms, which are more rosy. The ribs are a little bit heavier than usual because they are followed by more rice and water。

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