How to eat ribs: 1. Pineapple ribs: put the ribs in cold water, add onion ginger and cooking wine, boil the bleeding foam, take out and wash, fry the ribs until they are golden on both sides for later use, melt the crystal sugar, pour in the ribs and stir well, add two spoonfuls of ginger, soy sauce and mature vinegar, add appropriate amount of salt and sugar, pour in the ribs, simmer for 30 minutes on medium fire to collect juice, pour in the pineapples and stir well, and sprinkle with chopped green onion.

2. Braised pork ribs: Wash the ribs with cold water, add onions, ginger and cooking wine to the pot, then remove them for later use, and add oil and rock sugar to the pot. Stir-fry until bordeaux, add ribs, stir-fry and color, then add onion, ginger, garlic, pepper, dried pepper, star anise, fragrant leaves, cinnamon and 1 spoon bean paste, stir-fry until red oil, hot water and light soy sauce. After stewing for 30 minutes on medium fire, add a proper amount of salt to potatoes, continue stewing for 10 minute, then open the lid and collect the juice on high fire, add chicken essence and stir well, and finally sprinkle with chopped green onion.

3. Cumin spareribs: Add onion and ginger cooking wine to the spareribs, cook until 70-80% cooked, take it out, put it in a pot and stir-fry with hot oil until golden brown, stir-fry minced garlic, onion and millet, add spicy powder, cumin powder and barbecue powder, stir-fry evenly, pour the spareribs, add two spoonfuls of soy sauce, stir-fry a little salt and sugar, and put the onion into the pot.

4. Sweet and sour pork ribs: add onion and ginger cooking wine to the ribs, blanch and stir-fry the rock sugar until brown, pour in sweet and sour juice, add onion and ginger, add water to the ribs, stew until cooked, and sprinkle some white sesame seeds on the juice to serve.

Boiling wine and splashing water in the pot,

Stir-fried spareribs in color

See article for sweet and sour sauce.

Collect juice with fire.

White sesame speckles

Load the plate.