1, roasted ribs with wax gourd. Put a proper amount of oil in the pot, add ginger slices, onion segments and pepper and stir fry. If you like spicy food, you can put some dried Chili. Stir-fry the ribs a few times, add cooking wine to remove the fishy smell, and stir-fry until the ribs change color. Add salt, put it out and stir fry to taste. Add water to the ribs, then boil them on high fire and simmer for 20 minutes. The ribs are obviously cooked, and there is not much juice. Add wax gourd and garlic, stir-fry and stew until cooked. Collect juice over high fire and put monosodium glutamate before cooking. Delicious winter melon and ribs are ready. Sprinkle with millet pepper and chopped green onion. It's delicious.
2. Potato ribs. Fry the cooked and drained ribs for 2 minutes. Put a proper amount of oil in the pot, turn on low heat, add onion, ginger, garlic, dried pepper, green pepper, onion and pepper, and stir-fry over low heat. Stir-fry the ribs, add salt, add bean paste and soy sauce, and pay attention to low heat. Add potatoes and onions, stir-fry, and simmer for about 3-5 minutes to make the potatoes taste. Add a little sugar (less than half a spoonful) and a little vinegar (just a little) and mix well. Add chopped green onion and monosodium glutamate, and serve evenly.
3. Steamed ribs with glutinous rice. Wrap the ribs in glutinous rice piece by piece, and then put them on the sweet potato. Spread the extra glutinous rice evenly on the ribs. First steam SAIC with high fire, and then turn to low fire for 40~60 minutes. Delicious glutinous rice ribs will be steamed. Sprinkle chopped green onion and pepper to add layering.
4. Garlic ribs. Put the oil in a hot pot, add onion, Jiang Mo, garlic and pepper until the fragrance overflows. Add the spareribs and stir-fry a few times, then release the stir-fry 1-2 minutes. Stir-fry the pepper, add a little sugar, a little balsamic vinegar, monosodium glutamate and pepper and mix well.
5, sweet and sour pork ribs. Heat the oil in the pot to 80% heat, add ginger, stir-fry the ribs to change color, and add cooking wine. Put smoke or a little salt, stir-fry to taste. Add crystal sugar and balsamic vinegar, stir-fry for 1 min, and add a bowl of water to the ribs. Bring the pork ribs to a boil, then turn to low heat until they are boiled and drained, and then turn to high heat to collect juice. The whole time takes about 20~30 minutes. Pay attention to stir-fry when the juice thickens, so that the ribs are evenly stained with the sauce. Pay attention to the last small fire, and be careful to blow it up.
6. Steamed ribs. Add Jiang Mo, onion, pepper, salt and soy sauce to the ribs, and then add appropriate amount of starch to lock the water in the ribs and a little sesame oil. Stir well, put on a plate and put in a steamer. Steam on high fire for about 30 minutes. After steaming, sprinkle with millet pepper and chopped green onion.
7. Steamed ribs with sweet potato powder. Prepare the sweet potato at the bottom of the steamed meat, peel it and cut it into small pieces. Choose ribs, chop them into small pieces and wash them. Add cooking wine, bean paste, onion, Jiang Mo, salt and pepper to the ribs, and then add steamed rice flour and sesame oil. Prepare a draining and breathable pot for steaming. First, put the sweet potato in the pot. Put the reconciled ribs on the sweet potato. After the SAIC motor is steamed in a steamer, put it in a steamer for 30 minutes and sprinkle with chopped green onion and coriander.
8, yam Dendrobium ribs soup. Add appropriate amount of water to the casserole, and add ribs, onion, pepper, ginger and Dendrobium. Bring the fire to the boil first, then turn it to a low heat and simmer. Slow stew 1 hour, add appropriate amount of salt, add yam and stew 15~20 minutes. Knock the foam off the surface. After stewing, add pepper, monosodium glutamate or chicken essence to taste, and add chives.
9. ribs lotus root soup. Wash the ribs and stew the lotus root until soft and rotten. Peel, wash and cut into thick slices. Put the ribs in a casserole, add appropriate amount of water, add onion, ginger, pepper and cooking wine. Add lotus root, bring to a boil with high fire, then simmer 1 hour, season with salt, and stew 10 minute. Put monosodium glutamate, pepper and chopped green onion before cooking.
10, winter melon and corn sparerib soup. Wash ribs, cut wax gourd into small pieces, and cut corn into sections. Seasoning: salt, ginger slices, onion segments, cooking wine, pepper, monosodium glutamate, pepper and chopped green onion. Add appropriate amount of water, ribs, ginger slices, onion segments, pepper and cooking wine. Boil the fire, skim off the foam, and add salt when the meat is cooked to 67, so that the lean meat will not be firewood. Stew for another 20 minutes. Boil corn and wax gourd, and then simmer for about 15~20 minutes.