Chinese Food
Rice with porosities and pork ribs and matsutake
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When I was a child, I surrounded my family and waited for the meat to be removed from the bones. At night, I could have a tooth offering. There were no ribs at that time. I remember that all the bones were picked out in the hands of the meat divider. There was little meat on the bone of the stick. Buy bone once. Use bucket to lift ~ ha ha. Because only one customer is sold at a time, and the whole pig's bones are sold. What's the custom in your hometown?
Cooking ingredients
Cooking Steps
Step1:Soak rice for an hour in advance. Stir fry pork with butter. Add some old soy sauce. The old soy sauce is for the sake of rice with some color. You can also leave it alone. Fry some more matsutake. Pour all the ingredients into the cooker (or electric cooker). Stir well. When it's done, you can have a mea
Step2:I use a rice cooker (made of pottery). It's a little golden. It's so simple and delicious.
Cooking tips:Ba Gu Rou, as the name suggests, is the flesh on the bone. Bone boil off the excess meat. Can use green pepper stir fry yo. Delicious invincible. Of course. There are many uses, too. Only if you can't imagine how to cook delicious food.
