I have eaten similar snacks, except ribs and chicken fat intestines, and I often make them at random when I go home. The key to this dish is ribs and soup. The ribs are cooked to your liking, and so is the soup, but you can buy some ready-made pot bottom materials for soup, and there is always something you like! Here are some recommended ribs practices:

One,

1. Add a spoonful of sugar, stir-fry the ribs with a spoonful of soy sauce (color) until the bones at both ends of the ribs are exposed, and add boiling hot water until there are more ribs.

2. Put a spoonful of cooking wine, a spoonful of soy sauce, pepper powder and a little pepper. Stew on low heat 10 minute, and add some shredded onion to stew.

You can eat it in about half an hour, but some people are particularly willing to eat very well. You can stew for a while to ensure the fragrance of the house.

Second,

Blanch the ribs, remove the blood and wash them for later use. 3 carrots, 2-3 pieces of garlic and a few pieces of mushrooms.

2) Heat the oil in the pot, stir fry the ribs, add Pixian bean paste, add soy sauce to color, add garlic slices, stir fry, then add the sliced mushrooms, carrots and ribs with a little undercooked water, boil them, simmer them with low fire, collect the juice with high fire, and sprinkle a few drops of sesame oil when taking out the pot. I feel very fragrant.

Third,

Cook the ribs, marinate them with various seasonings (you can also buy ready-made seasoning packets), and put more of what you like.