Ingredients: ribs 500g, onion 1 segment, cooking wine 1 tablespoon, white sesame 1 tablespoon, soy sauce, tomato sauce, soy sauce, oyster sauce and clear water.

Practice: Wash the ribs, put them in the pot, add the onion, add cooking wine and water to boil, turn to low heat 1 hour, cook them, take them out and drain them. Mix the sauce and seasoning together and stir well. Heat the oil in the pan, add the ribs and fry until golden on both sides, and take out. Use the remaining oil in the pan, pour in the sauce, and keep stirring until it bubbles. Pour in the fried ribs, stir-fry until the soup is evenly distributed on the surface of the ribs, and collect the soup. Sprinkle sesame seeds before cooking and mix well.

2, corn carrot spine soup

Ingredients: 1 corn, 1 carrot, 5 pig spines, ginger slices, chopped green onion, salt and pepper.

Practice: Slice the corn and carrots. Take out the spine and wash it. Put the cleaned spine into a casserole, add appropriate amount of water, chopped green onion and ginger slices, and turn to low heat 1 hour after the fire is boiled. Add corn and carrots and cook for 1 hour. Season with pepper and salt.

3. Braised chicken with chestnut

Ingredients: chicken 1, chestnut (fresh) 500g, salad oil, salt 4g, onion 5g, ginger 5g, cooking wine 5g and light soy sauce 5g.

Practice: chestnuts are peeled for use. Wash the chicken and cut into pieces. Put in a large bowl, mix well with salt, soy sauce, corn starch, shredded ginger and cooking wine, and marinate for 20 minutes. Put oil in a hot pan, saute shallots and ginger, and add chicken pieces. Fry the chicken pieces over medium heat until golden brown on both sides. Add chestnuts and a bowl of water. After the fire boils, simmer for 20 minutes, add salt or light soy sauce, sprinkle with chopped green onion and serve.