Stir-fried ribs raw materials: 400g of ribs, 2 slices of ginger, garlic 1 petal, garlic yellow 1, 2 tablespoons of soy sauce, rice vinegar 1 spoon, rice wine 1 spoon, corn flour 1 2 tablespoons, and fresh sweet noodle sauce/kloc-. 2. Take an empty bowl and add appropriate amount of soy sauce, rice vinegar, rice wine and corn flour to make juice; 3. Heat the pot, add the right amount of oil, and then fry the ginger and garlic first; 4. Put the ribs into the pot; 5. Stir-fry the ribs until both sides fade, and pour in the juice. 6. Mix the ribs and juice evenly. Cook the ribs, sprinkle with garlic sprouts, and then stir well.

Pickled bamboo shoots seasoning: pickles, fresh bamboo shoots, pork belly slices, exercise activities 1. Slice the kimchi and soak it in clear water 15 minutes. 2. Cut the spring bamboo shoots into sections, put them in hot water and take them out for later use. 3. Wash the pork belly, cut into pieces, take some garlic and cut into pieces. 4. Heat the wok, add oil, add pork belly slices and stir fry to get oil. Add bamboo shoots and fry for a while. Pour in some distiller's grains, pour in pickles, and stir well. Add appropriate amount of salt, monosodium glutamate and sugar, mix well and stir-fry for a while.

Radish stewed pork ribs seasoning: pork ribs, radish, onion, ginger foam, soy sauce, oil consumption, rice wine, salt, sugar and chicken essence. Practice activities: 1. Chopped ribs and sliced radishes; 2. Pour the cold water into the wok, bring it to a boil, add the radish, and pick it up after the water boils. Add ribs, add a little rice wine, boil and take out. 3. Take another pot, add ginger slices and stir-fry until fragrant, add ribs with a lot of water, rice wine and light soy sauce, and stir-fry for about 5 minutes with medium and small fire; 4. After the oil in the ribs comes out, pour half a pot of boiling water, roast it with high fire, add the onion, cover it and cook for an hour. 5. Put the radish into the pot, add oil consumption and salt, and turn to slow fire to cook for 20 minutes; 6. When the soup is thick, add two spoonfuls of sugar and monosodium glutamate, stew for another five minutes, and serve.