First, stewed pork ribs with yam are delicious and nutritious.

2. Pork ribs preserved egg porridge: main ingredients: japonica rice, pork ribs auxiliary materials: preserved eggs, peanuts seasoning: chopped green onion, salt, chicken essence, cooking wine, white sugar, Jiang Mo method: 1, wash the pork ribs, add cooking wine, salt, Jiang Mo and white sugar into a container and marinate for 30 minutes, then peel and dice the preserved eggs, and wash the japonica rice. 2. Light the steamer, pour in water, add the marinated ribs, skim the foam and cook for 10 minute, then add the japonica rice and peanut kernels, and add preserved eggs, salt and chopped green onion until the porridge is cooked.

It is best to stew in a ceramic soup bowl.

First, boil over high heat, then simmer over low heat, without adding too much seasoning, just put a few slices of ginger and onion.

Stewed for two hours, the stewed ribs are crisp and delicious, and the soup is original.

Very good. I often stew it.

Remember, add enough water before stewing, and don't add water halfway, otherwise it will destroy the stewed nutrients.

Adding a teaspoon of vinegar before stewing can not only speed up the brittleness of ribs, but also increase the flavor.

Another dish (Jiangdou dry pot ribs) is delicious when cooked at home. Reference menu: materials: sweet, sparerib, black fungus.

Making:

1, sweet, soak in warm water and wash. Black fungus bubble.

2. Wash the ribs and tie them tightly with boiling water.

3, put hot water in the pot, add onion, ginger, cinnamon, aniseed, after the water is boiled, add ribs, dried fungus, cover the pot and simmer.

It takes about 40 minutes to cook on medium and small fire.