Hand-grabbed raw materials: classic ribs, sour chili festival, green millet spicy festival, red millet spicy festival, minced pork, bean sprouts, Laoganma lobster sauce, sweet potato powder, garlic, onion, chopped green onion, salt, rice wine, chicken essence, monosodium glutamate, white sugar, soy sauce, pepper oil, edible oil and gravy. 1. After the ribs are washed, add ginger rice, chopped green onion, garlic, chopped green onion, hot and sour chili festival, red and green millet spicy festival, salt and rice wine to taste for 2 hours, pour into a marinade pot, marinate for 30 minutes with medium fire until cooked, remove and cool, and chop up the development section. 2. Heat salad oil into a clean pot, and invest the money in braised pork ribs. When the surface is golden and crisp, pick it up and drain it. 3. Leave the bottom oil in the pot, stir-fry the money in minced meat until it is dry, add sweet potato powder, garlic, green millet spicy festival, red millet spicy festival, bean sprouts and Laoganma lobster sauce and stir-fry until the flavor is excellent, put them in the fried ribs, cook rice wine, add salt, chicken essence, monosodium glutamate, white sugar and soy sauce, stir-fry evenly, and sprinkle with a little pepper oil, then serve.

Sichuan-style potato spareribs raw materials: spareribs, potatoes, green peppers, Pixian bean paste, dried peppers, prickly ash, white sugar and spices (Alpinia officinarum, cinnamon, star anise and rhizoma Dioscoreae Septemlobae) can be replaced by thirteen spices, Hong Jiu Jiuchafu, ginger, garlic, monosodium glutamate, chicken essence, pepper oil and sesame oil. 1. Chop a small piece of ribs. 2. Add onion, ginger, salt and rice wine to the water pot, set aside white foam, scoop up and drain. 3. Peel potatoes and cut hob blocks, and cut green peppers and hob blocks. 4. Heat oil in a hot pot, add Pixian bean paste, dried Chili, pepper, spices, hot pot, ginger, onion and garlic and stir-fry until fragrant, add ribs and stir-fry until 70% cooked in boiling water or hot bone soup, add potatoes and stir-fry green peppers. 5. Seasoning, salt, monosodium glutamate, chicken essence, pepper oil and sesame oil, stir well and put in the pot.

Raw materials of braised pork in Lafite wine: pork belly, old rock sugar, salt, chicken essence, monosodium glutamate, star anise, galangal, cinnamon, fennel, red wine, ginger slices, scallions, ginger, scallions, rice wine and edible oil. 1. Put the pork belly in a water pot, add ginger, onion and rice wine, cook together, take it out and let it cool. 2. Tie the steamed pork belly to the surface with a bamboo stick to soften the skin, and then punch it into a 2.5 cm grid. 3. Deep-fry the pork pieces at high temperature until golden brown, then put them in hot and humid water, and when there are tiger skin lines on the skin, pick them up and drain them. 4. Add some oil to the pot, add old rock sugar and stir-fry until it is wine red, then add a little soaked pork belly to stir-fry until it is fragrant, add ginger slices and onion knots to stir-fry until it is fragrant, then add wine and water to boil, add star anise, galangal, cinnamon and fennel, simmer until it is tasty, add salt, chicken essence and monosodium glutamate, and finally collect the juice and plate it according to the amount of a dish.