Shacha pork ribs pot rice
By ArdenHaley
The slippery chicken pot rice I made before was quite delicious, but this time I made Shacha Ribs Rice. The taste is not inferior and the method is simple. (The amount of material in the picture is the amount of two people)
Recipe Recommendations
- thai fragrant rice 7~8 decimeter cups/pot
- ribs 6~8 pieces/pot
- carrots Half root/pot
- garlic 2 grains/pot
- sand tea sauce appropriate amount
- soy sauce appropriate amount
- MSG appropriate amount
- salt appropriate amount
- sugar appropriate amount
Steps for Shacha pork ribs pot rice
1
Soak rice for half an hour or more in advance.
2
Prepare the ingredients: ribs, carrots, garlic, sand tea paste, soy sauce
3
First press the garlic into minced garlic and add it to the ribs (you don't have to have too much garlic, otherwise it will cover the flavor of sand tea).
4
Then add shacha paste, soy sauce, monosodium glutamate, a little salt, and a little sugar, and pour in the oil to mix the sauce.
5
Mix the marinated meat well.
6
Slice the carrots into silk.
7
Put shredded carrots into the meat and mix well.
8
When the rice is soaked, pour away the water that soaked the rice, inject the same amount of boiling water as the rice, cover and turn on high heat.
9
The rice is boiling.
10
Add the meat immediately after boiling, change to the lowest heat, cover and cook.
11
Cook until the sizzling sound in the pan gradually dies down and the water dries quickly, then turn off the heat.
12
You can tilt the pan and let it sit for a while to see if there is still water in the lower corner. If not, it is ready, turn off the heat. (The key is to turn off the heat when the water is right, so that the bottom will not burn)
13
Place the pan on a plate, leave the lid open and simmer for 5 minutes. The rice will completely absorb the water.
14
It's ready.Shacha pork ribs pot rice Make Tips
The cured meat is slightly salty than usual (so salt is added), which will allow the rice to absorb some of the salt.