Cooking Steps

1. 

   Step1:Put the spareribs into the pot in cold water, add scallion and ginger cooking wine, burn the bleeding foam, remove the blood foam, turn to medium heat and cook for about 30 minutes, make the spareribs soft, because the rice is cooked, then add vegetables and meat, so the meat should be handled in advance for 30 minutes, and then take out the spareribs and drain the

2. 

   Step2:It's better to fry the sausage with the flower cutting knife till it's up to the opening

3. 

   Step3:That's how it works, flowering meat ha h

4. 

   Step4:In the pot, add a small amount of boiling oil and a proper amount of icing sugar. Basically, three small pieces of natural icing sugar can be used to burn the sugar. It's not recommended to use the synthetic single crystal icing sugar to prepare the fried sugar color

5. 

   Step5:Put in the pork ribs, stir fry them in sugar, color them, add the stewed sauce and minced water into the meat, and heat for about 30 minutes, turn the heat to collect the juice, and then start the pot. When the fire is over, watch the pot not burn

6. 

   Step6:Don't throw the mushrooms cut by the flower cutter on the mushroom surface into the rice and cook them together

7. 

   Step7:Scald broccoli for 35 minute

8. 

   Step8:It's better to soak rice for 1 hour in advance to wash it. It's better to brush more oil on the bottom of a well cooked casserole. Otherwise, it will stick to rice. The amount of water added exceeds the amount of rice by one knuckle, which is basically close to the amount of water used to cook rice, but it's a little less than the usual amount of water. In the process of cooking, stir it a few times and stick it on the bottom. Basically, in 2030 minutes, the water will be almost finished, and a little rice will taste a little hard. It's OK to add vegetables and mea

9. 

   Step9:Put sausages, spareribs and mushrooms. I also put a little chive on the stem slice of broccoli. It will smell between meat and rice. Simmer for about 10 minutes. Cover the lid and pour a circle of oil along the edge of the lid of the casserole. The rice will be very crispy.

10. 

    Step10:Sauce mixing - mix 4 tbsp of soy sauce, 2 tbsp of braised sauce, 2 tbsp of oyster sauce, 2 tbsp of sesame oil and 2 tbsp of sugar with warm water

11. 

    Step11:Pour it into the pot, nest 12 eggs, add broccoli and simmer for 5 minutes. Be careful not to scorch. The heat and time should be adjusted according to the amount of water, the amount of rice and the size of the po

12. 

    Step12:Half cooked eggs are also very fragrant. I like to stew them well for a while, and they have a good color, flavor and taste. Wow, Ka, Ka

13. 

    Step13:Look, the rice is out of the pot, mix wel

14. 

    Step14:Very fragrant. Pay attention to the Guoba on my right side. I finally hold the Guoba and pry the Guoba to eat this juice. It's just a perfect copy of the rice casserole of Cantonese cuisine.