Ingredients: ribs. The practice of ribs hot pot: 1, boil and cook. Wash the ribs, chop them into pieces, and take them out after boiling water; 2. When the vegetable oil in the pot is heated to 5 degrees, stir-fry the chopped Pixian watercress, and then stir-fry it in Jiang Mo. Stir-fry the ribs until they change color, and add butter; 3, rock sugar, pepper, salt, cooking wine, first add a little broth, until the ribs are eight ripe, then add fresh soup to boil, foam, pour into a hot pot, and sit with other raw materials and sauces. Tip: This kind of hot pot is a common variety in many hot pots, with simple raw materials and low spicy degree. Therefore, seasoning should pay attention to seasonal changes and can be properly mastered. This product is both a domestic variety and an independent dish. It can also be served with pork loin, pork belly, brain flower, pork hind leg meat and seasonal vegetarian dishes according to the needs of diners.