Secret braised pork ribs and rice as well as pork ribs and rice recipe Thank you!

Raw materials: pork ribs a pound (here used cut pork ribs strips, big bones or pure lean meat can be), seasonal beans half a catty, carrots 4 two, rice 1 catty, green onion white garlic cloves ginger pieces of each a little. The finished rice is about five to six people's portions. This amount is enough for several people!

Preparation: spare ribs cut into small pieces, boiled in cool water, fished out and washed the foam and then drained; four seasonal beans pinch the tip of the wash, cut into two centimeters or so of the small section; carrots with a knife to scrape off the skin, washed and diced.

How to do it: 1 Put a little oil in the pan and heat it up, pour in the blanched pork ribs and stir-fry for a while, add six to eight spoons of soy sauce and stir-fry for a few more moments.

Transfer the ribs to a crockpot (here to save time, directly with the inner pot of the rice cooker), add water to submerge the ribs, and then add double the volume of water. Put onion, ginger, garlic and a star anise, add a spoonful of salt, large fire boil and then change to small fire stew twenty minutes.

2 Drain the green onion, ginger, garlic and star anise, lay the diced carrots on top of the ribs, then the string beans, and finally the rice on top. If you don't have enough water, add a little more until it's just about even with the surface of the rice.

3Cover and bring to a boil over high heat, reduce heat to medium and simmer until the rice is cooked and the broth is reduced to a simmer, about forty minutes. When the steam becomes smaller, the water boiling "gulp" sound into "sizzle" sound when the fire off, simmer for a few minutes after the can. It's important to control the heat so that it doesn't get mushy. Use a spatula to mix the rice, vegetables and meat together.