Pork ribs 500g, soybean 100- 150g, salt 1 spoon, chicken essence 1 spoon, raw 15ml. 5-7 parts of dried pepper, 0/5-20 parts of dried pepper/kloc-and two star anise seeds. Fruit 1 fennel, a handful of cinnamon, a section of 3-4 fragrant leaves, 2 tablespoons of cooking wine, 3-4 slices of rock sugar, 1 slice of onion and ginger, 1 petal, two garlic and two-thirds of incense. Bean powder 1 small bowl method/step Wash the ribs, add ginger, pepper, pepper, cinnamon, star anise, tsaoko, five-spice powder, fennel and fragrant leaves, marinate with cooking wine, and let stand for about 10 minute. Pay attention to reducing spices. The practice of southern Fujian ribs rice and soybeans needs to be soaked for one night in advance. Turn around and pour water. Wash it for later use. The practice of removing blood from Minnan ribs rice: prepare boiling water in the pot, pour in the marinated ribs, cook with spices for 10 minutes, and then filter out. Let's talk about the practice of Minnan ribs rice first: pour the oil into the pot, and when the oil is 8 minutes hot, add the green onion and take it out after its edge turns golden yellow. The oil will smell good at this time. The practice of southern Fujian ribs rice is to add minced garlic until it smells fragrant, add water and stir-fry ribs until there is no water in the oil. Then push the ribs to the side of the pot, put rock sugar in the oil, put watercress after the rock sugar melts, stir-fry until the fragrance comes out, and stir-fry with the ribs. The practice of southern Fujian sparerib rice is to fry for one minute, add boiling water, and add