Add onion, ginger and cooking wine to the pot in cold water for 2 minutes, then remove and wash it. Add onion, ginger and garlic when the oil is hot, stir fry for a while, add star anise cinnamon leaves, add two spoons of soy sauce, one spoonful of soy sauce and one spoonful of oyster sauce, stir fry evenly, add boiling water, simmer the ribs for 30 minutes, add potatoes and simmer for 20 minutes, add a spoonful of salt to taste, and collect the juice from the pot and sprinkle.

2. Corn sparerib soup

Blanch the spareribs with onion and ginger cooking wine, then wash them for later use. Cut the tomatoes, add a little oil and salt, stir-fry the juice, add the spareribs, corn and mushrooms, stir-fry them evenly, pour them into a stew pot, add water without ingredients, stew for 3.40 minutes, depending on the size and heat of the spareribs, season them with appropriate amount of salt, and sprinkle with chopped green onion.

3. Plum ribs

Cut 400g spareribs into small pieces, add onion and ginger cooking wine, boil the bleeding foam, then clean and drain for later use. The ingredients are easy to see. Add a little oil to the pot, add a handful of rock sugar and stir-fry until brown. Pour the spareribs, stir-fry quickly and evenly over high fire, add the plum spice into the juice, simmer for about 40 minutes without adding water to the ribs cover, and the spareribs will be soft and rotten. After taking out the spices, collect the juice and sprinkle some sesame seeds before taking out.

4. Corn ribs

Dice the ribs, blanch them in a pot, add onion, ginger and cooking wine to remove the fishy smell, and then take them out for later use. Put a few crystal sugar in the hot oil in the pot and stir-fry the ribs for color. Add onion, ginger and garlic slices and stir-fry until fragrant. All of them are put into a pressure cooker and put corn and carrots. Add dried Chili, star anise and cinnamon, add two spoons of light soy sauce, two spoons of light soy sauce and one spoonful of oyster sauce and half a can of beer.

5. Chestnut ribs

Stir-fry the rock sugar until it changes color, stir-fry the ribs evenly, add ginger slices and anise cinnamon leaves, pour the sauce (in copywriting), stir-fry evenly, pour the chestnut, stew with water for 30 minutes, sprinkle some chopped green onion and eat.

6. Rice cake ribs

1 spoon of cooking wine with onion and ginger, blanch, stir-fry ribs in oil, 1 spoon of soy sauce with 2 tablespoons of soy sauce 1 spoon of oyster sauce, add dried Chili, star anise leaves and onion ginger, 1 bottle of cola/kloc.

7. Garlic ribs

Add minced garlic, one spoonful of cooking wine, two tablespoons of light soy sauce, one spoonful of oyster sauce, half a spoonful of white sugar, and three spoonfuls of corn starch to the ribs, marinate them evenly for more than half an hour, heat the ribs at 60% oil temperature, fry them until golden, and then take them out. After the oil temperature rises, put them out of the pot and fry them again for 20-30 seconds and sprinkle with salt and pepper powder.

8. Sweet and sour pork ribs

See the text for the formula of the sauce. Take out the ribs with scallion and ginger cooking wine, blanch them with warm water, wash them and drain them, add oil to the pot, fry them under hot oil until the surface begins to zoom, add ginger slices, dry small pieces of cinnamon pepper, stir-fry two pieces of star anise and pour them into the sauce, stir-fry them evenly, add clean water without ribs, cover them and simmer for 40 minutes, open the lid to detect the spices, collect the juice with strong fire, and sprinkle chopped green onion and sesame seeds out of the pot.