1. Big ribs Ingredients: 500g ribs, two star anise, half cinnamon, a bag of triangular tofu, 50g bean paste, 8 red bean curd 10g garlic, two onions, proper salt, proper chicken essence, one spoonful of soy sauce, one spoonful of white sugar, one spoonful of cooking wine, two pieces of fragrant leaves and five dried peppers. The practice of big ribs is to wash them clean. Note that big ribs are used here. Put it in cold water until it boils, and add star anise. After boiling, take out the ribs and wash the pot. Put in the oil. Add garlic, onion, cinnamon, fragrant leaves, dried peppers and stir-fry until fragrant. Add ribs, salt, chicken essence, soy sauce, bean paste, red tofu and sugar and stir fry. Add water flush with the ribs and let it boil. Put it in the pressure cooker, and then add the triangle tofu. 30 minutes after entering the atmosphere is enough. Delicious big ribs came out.

2. Sauced pork ribs Ingredients: 2 kg of pork ribs, 3 mushrooms, 2 aniseed, onion 1 root, pepper 12 root, 6 cloves of garlic, cinnamon 1 segment, and proper amount of medlar. Braised pork ribs in sauce: prepare materials. Boiling water and flying meat, five minutes. There is less oil in the pot than in the soy sauce. Put all the ingredients in a pressure cooker and add boiling water to the ribs. High pressure for 30 minutes.

3, chopped green onion ribs materials: ribs, salt, sugar, yellow wine, onions, ginger, soy sauce, soy sauce, starch. The practice of burning spareribs with scallion: after washing and draining the big spareribs, pat them loose with the back of a knife. Do it vertically first, then turn around and shoot. Like a cross. Add salt, onion, ginger, yellow wine, starch, grab well and code well. Stir-fry ribs quickly. Add the ribs and immediately turn over for ten seconds. Both sides are white. Don't stay too long, or the meat will get old. Leave oil in the pot, saute ginger slices, add water, soy sauce, soy sauce, a little sugar and salt. Boil until the water boils. Pour in the fried ribs and cover the soup. At this time, the color of the soup has not hung out. Don't worry, simmer. Open the lid and cook. The soup will gradually become less and thicker. Add onions and cook as usual. Turn it over properly, let the soup hang on the big ribs, and pay attention to the pot. When the soup is almost collected, you can turn off the heat and cook it.