I have seen many versions of rice cake ribs, mainly based on Ningbo rice cakes. I always feel that the rice cakes in my hometown (Wuxi) are the best. I have to add white sugar and sweet-scented osmanthus to make vegetables. It seems to make people feel the taste. Salty and sweet, very strange! Yesterday, I finally decided to try it. Sure enough, Wuxi rice cake burned pork ribs, the taste is very good!
The rice cake is cut into small pieces and fried in a frying pan until the surface is golden.
Wash the ribs, put the blood in the pot, wash it with water, drain the water, spare
Put the right amount of salad oil in the pot, heat, ginger and shabu-shabu, pour in the ribs and stir fry until the ribs are golden on both sides, then add cooking wine, water, a little salt, soy sauce, various spices, and boil together and add the right amount of rock sugar. Cook for 10 minutes on medium heat and turn to low heat for half an hour.
After the ribs are cooked, add the rice cake and stir fry, then simmer the juice. Finally, sprinkle with sesame seeds before panning.
Do not add too much soy sauce, add more juice after the ribs will be too dark. Salt is also not easy to put more, only a little, more will make the ribs rice cake after the juice becomes very salty.