1, taro-flavored ribs: drain the piglets for 3 minutes, remove the water, and cut into 3-4 cm long sections; Cut taro into strips as long as ribs, and fry in an 80% hot oil pan until golden brown. Put the ribs and taro in a buckle bowl, add salt, monosodium glutamate, ginger rice, lobster sauce and dried pepper, steam for 40 minutes, take them out and buckle them in a plate. Add orchids and coriander to decorate.

2. Steamed spareribs with millet: Wash millet and soak for 20 minutes; Blanch the pig in boiling water to remove fishy smell and blood; Drain the scalded pigs into a bowl, add appropriate amount of June Pixian bean paste, ginger foam, rice wine and appropriate amount of salt, stir and soak for nearly 1 hour; Take a round bowl, arrange the soaked pork chops along the porcelain bowl, pour the soaked millet into the bowl with the pork chops, pour the soaked liquid into the round bowl with the pork chops and millet, put it in a wok and boil it, turn the heat down for 30 minutes, and turn off the fire for 30 minutes.

3, fresh steamed ribs: cut a small piece of ribs and cook for 3 minutes, take some rice wine when the water is boiling. Picking up and cleaning, pickling with shredded ginger and all seasonings except starch 1 hour; Slice Phyllostachys pubescens and Pleurotus ostreatus, cut sausage into strips, and spread it at the bottom of the dish; Stack ribs on it, pour the marinated ribs juice on it and steam for 30 minutes; Filter the steamed ribs to get juice, add some monosodium glutamate, stir well, thicken them with water starch and pour them on the ribs.