1, plum ribs
Put the ribs in the pot, add a spoonful of flour, clean them and take them out. Slice ginger and cut onion for later use; Boil water in the pot, put the ribs in the pot, blanch the ginger slices and onion segments for five minutes until they change color, skim off the floating foam and take them out; Heat oil in a pot, add a little rock sugar, stir-fry until it is completely melted, pour in the pork ribs with blanched water, stir-fry until the color is the highest, then add a spoonful of cooking wine, a spoonful of soy sauce, an octagonal, a fragrant leaf and ginger slices, stir-fry evenly, pour in boiling water without ribs, boil over high fire and simmer for 25 minutes.
Pour prunes into the pot, just a dozen, add a little salt and cover for 25 minutes. Finally, collect the juice from the fire and take it out of the pot. Sweet and sour, soft and rotten, loved by adults and children.
2. Steamed ribs
Put the ribs in the pot, add a spoonful of flour, stir well, add a proper amount of water, rinse well, and remove the water for later use. Chop ginger, garlic, and onion into chopped green onion for later use; Add a proper amount of minced ginger and garlic, a spoonful of soy sauce, a spoonful of soy sauce, a proper amount of salt and pepper to the ribs, add a spoonful of starch, stir well, and finally add a little cooking oil, stir well again and marinate for half an hour.
Boil water in the pot and steam the ribs for 20 minutes. Sprinkle some chopped green onion to decorate the pot. It tastes tender and delicious without getting angry.
3. Braised ribs with taro
Clean the ribs, soak them in water for two hours, and then soak them in bloodletting water. Add three slices of ginger, one scoop of Pixian bean paste, one scoop of soy sauce, one scoop of white sugar, two scoops of cooking wine and two scoops of soy sauce, mix well, cover with plastic wrap and marinate for one hour; Heat the oil in the pot, stir-fry the marinated ribs in the pot until the color changes slightly, pour the marinated soup into the pot, add appropriate amount of boiling water and cook for ten minutes.
Wash taro, peel and cut into large pieces, and put it in the bottom of the rice cooker. Put the ribs in the pot and cook the rice. Sprinkle some chopped parsley on the pan, perfect. Don't like coriander, don't add it. If there is no taro, you can use other vegetables instead. Taro powder is waxy, and ribs are soft and rotten, which is especially suitable for eating.
4. Garlic ribs
Prepare more garlic and cut it into minced garlic. Wash and peel the sweet potato, cut it into thin slices, and cut the shallots into chopped green onions. Add half a bowl of minced garlic to the bowl, pour a spoonful of hot oil to stimulate the fragrance of garlic, then add a spoonful of salt, a spoonful of oyster sauce and a spoonful of soy sauce, and stir well. Wash the ribs, put them in a large bowl, add the prepared garlic juice, stir well, add a tablespoon of starch, stir well again, and marinate for 20 minutes.
Prepare a plate, spread a layer of sweet potato chips on the bottom of the plate, then put the marinated ribs on the sweet potato chips and steam them for half an hour. Sprinkle some chopped green onion in the pot, which is more fragrant. Garlic is delicious, fresh and tender, so children can eat enough.
5. Steamed ribs with double rice
Clean the ribs, add shredded ginger, a spoonful of cooking wine, a spoonful of soy sauce, a little salt, white sugar, sweet noodle sauce and white pepper, stir well, add a spoonful of starch, stir well again, and marinate for five hours. Soak the glutinous rice for four hours in advance, and divide the corn into small portions for later use.
Prepare a plate, stick a layer of soaked glutinous rice on the marinated ribs, put it on the plate, then put the corn on the plate, steam it on high fire for 35 minutes, sprinkle some medlar and steam it for 5 minutes, and sprinkle some chopped green onion. The aroma of corn and ribs, glutinous rice also combines the aroma of corn and ribs. This dish is delicious and delicious, and you want to eat it just by looking at it.