Stew pork ribs with rice. Add dark soy sauce, light soy sauce, rock sugar, and soybean paste to marinate the ribs for half an hour. Then put the marinated ribs into the rice cooker, mix with rice and water, cover the pot and press Press the cooking button. After cooking, open the lid, stir, and simmer for another 10 minutes. If you like the soft and glutinous texture, you can press the cooking button again. Cantonese style garlic pork ribs. You cannot use minced garlic for pickling, you must use garlic juice, otherwise it will become bitter and burnt when fried. The ribs should be cut in a row, preferably with a little fat. For braised pork ribs, I generally like to stir-fry some sugar and then stir-fry the pork ribs. The pork ribs made this way are fresh and not greasy, with a caramel aroma, delicious and go well with rice.

For salt and pepper pork ribs, when the oil is hot, add garlic and green pepper and stir-fry until fragrant. Pour in the ribs and stir-fry for a while. Add salt and pepper, chili noodles and chives and stir-fry evenly. Turn off the heat, remove from the pan and serve on a plate. . Steam the pork ribs with taro, put the cut taro into a plate, spread the marinated pork ribs on top of the taro, steam it in a steamer for 45 minutes, take it out of the pan and sprinkle with chopped green onion. Taste: fresh, fragrant and tender. Regardless of whether the pork ribs are making soup, steaming or cooking, the blood must be removed. For soups and cooking, use the method of pouring water. For steaming vegetables, rinse the ribs with water to keep the freshness of the ribs. The dishes or soups made after removing the blood should be clean. Not fishy.

For cumin pork ribs, heat oil in a pan, add red pepper and stir-fry until light and oily. Finally, pour the ribs into the pot, add sugar and dark soy sauce to taste, turn to high heat and stir-fry evenly. Sprinkle with salt, chicken essence and cumin, stir-fry together and serve. For the ribs, put oil in a casserole, add chopped onions, garlic, and minced ginger and stir-fry until half-cooked. Arrange them neatly at the bottom of the hot pot restaurant. Stew the ribs with the goose. Heat the oil in the pot, add rock sugar and stir-fry until the color turns brown. Add the pork ribs and the goose and stir-fry until browned. Add the ingredients and sprinkle to remove the fishy smell. Add the green onions, ginger and aniseed and stir-fry until fragrant. Add an appropriate amount of water. After 1 hour, they will become crispy and the soup will thicken. Remove from the pot. That’s it. Sprinkle some coriander.

For Coke pork ribs, put the wok on the fire, add oil, heat until 50% hot, add ginger slices and green onions and saute until fragrant. Pour in the blanched ribs, stir-fry, add dark soy sauce, star anise, peppercorns, bay leaves and cinnamon. Finally, pour a bottle of Coke into the ribs, bring to a boil over high heat, then reduce to low heat and simmer for 40 minutes.