1. Stewed ribs with wax gourd. Blanch a proper amount of ribs in boiling water and take them out. Boil the cooking oil, stir-fry the onion and ginger until fragrant, then pour in the prepared ribs, add clear water, pour in cooking wine, cover the lid, boil over medium heat and stew for 50 minutes. Peel the wax gourd, cut it into small pieces, add wax gourd and salt when stewing for about an hour, stew for another half hour, and add a little chicken essence to taste.
2. carrot omelet. Cut carrots into shreds, put flour and two eggs in a bowl, then pour in water, and stir the eggs with noodles and shredded carrots until they become batter. After that, let the batter stand for five minutes, then put an appropriate amount of oil in the pot, heat it, pour a small amount of batter into the pot, then spread the batter into a thin cake, put chopped green onion on the cake, and then turn the cake upside down and fry it until both sides are golden.
3. Corn porridge. Wash the corn and break off the corn kernels for later use. Soak the rice in water for 10 minute, then put the corn kernels and rice into the pot, pour in the water, bring to a boil, and turn to low heat for half an hour.