The magical way to cook pork ribs.

Sweet and sour pork ribs.

Add the scallions, ginger and cooking wine to the pork ribs and blanch them in water. Stir-fry the rock sugar until the color turns sugary. Add the pork ribs and stir-fry.

Pour in one spoon of cooking wine, two spoons of light soy sauce, one spoon of dark soy sauce, two spoons of white sugar, and three spoons of aged vinegar.

Add onion and ginger, add water to cover the ribs and simmer.

After the juice is reduced over high heat, sprinkle some white sesame seeds and serve on a plate.

Steamed Pork Ribs with Bean Drum.

Wash the ribs and add 1 spoon of light soy sauce, 1 spoon of cooking wine, 1 spoon of oyster sauce, a little salt, sugar and pepper.

2 tablespoons of minced garlic, 2 tablespoons of black bean paste, and 2 tablespoons of cornstarch, marinate for 20 minutes.

Bring water to a boil and steam for 20 minutes. Remove from the pot and sprinkle with chopped green onion.

Salt and pepper pork ribs.

Wash the ribs and drain the water. Add two spoons of light oyster sauce, half a spoon of dark soy sauce, a spoonful of cooking wine, a little minced garlic, an appropriate amount of salt and white sugar, black pepper and three spoons of corn starch.

Stir well and marinate for 1 hour.

When the oil is 60% hot, pour in the pork ribs and fry slowly for about 10 minutes. Turn to high heat and fry for another 10 minutes. Remove and sprinkle with chopped parsley.

Vegetable-flavored cumin pork ribs.

Add the onion, ginger and cooking wine to the pork ribs, cook until half cooked, take out and deep-fry the pork ribs until golden brown.

Pour a little oil into the pot, sauté the green and red peppers, onions, and minced garlic until fragrant, then add chili powder, cumin powder, and barbecue powder and stir-fry until combined.

Pour in the pork ribs, add 2 tablespoons of light soy sauce, a little salt and sugar, stir-fry, and finally add the green onions, stir-fry and remove from the pan.

Pork ribs and braised potatoes.

Place the ribs in a pot under cold water, add the green onions, sprinkle with water and blanch them.

Add all the accessories and add a spoonful of light soy sauce, a spoonful of cooking wine, a spoonful of dark soy sauce, a spoonful of oyster sauce, and a little sugar.

Stir-fry the pork ribs, add enough boiling water to cover the pork ribs, bring to a boil over high heat, simmer over medium-low heat for 30 minutes, add potatoes and continue cooking for 20 minutes, finally reduce the juice and sprinkle with chopped green onion.

Pork Ribs with Hawthorn Sauce.

Place the ribs in a pot under cold water, add the green onion, remove and drain.

Melt the rock sugar, pour in the pork ribs, and stir-fry. Add onion, ginger, star anise, bay leaves, cinnamon, 2 tablespoons of light soy sauce, half a tablespoon of dark soy sauce, and a tablespoon of oyster sauce.

Pour in boiling water and hawthorn and simmer over low heat for 1 hour. When the juice is almost gone, add some hawthorn and stir-fry. Sprinkle with sesame seeds before eating.

Spicy pork ribs.

Place the ribs in the pot under cold water, add the cooking wine and bring to a boil, then cook for 2 minutes and remove.

Heat the oil and pour it into the ribs, add half a spoonful of vinegar, about light soy sauce, and dark soy sauce.

Add 1 tablespoon of bean paste, stir-fry minced garlic and ginger without adding a little salt.

Pour in boiling water to cover the ribs and simmer over low heat for 20 minutes.

Finally add green and red pepper and stir-fry over high heat to reduce the juice.

Sauerkraut pork ribs.

Put the pork ribs in a pot under cold water, add ginger slices and cooking wine, cook until foamy, remove and drain.

Put the blanched pork ribs into the pot, add scallions, ginger slices, star anise, cinnamon and drink 3 tablespoons of cooking wine.

Simmer over medium-low heat for 40 minutes, stir-fry the shallots and dried Meiyuan chilies.

Pour in the sauerkraut and stir-fry until fragrant. Pour the cooked ribs into the pot with the soup. Add rock sugar, salt and pepper. Simmer over medium-low heat for 20 minutes to reduce the juice.

Pineapple ribs.

Put the onions, ginger and cooking wine in a pot under cold water and blanch them for a while, take them out, fry them in hot oil until they are browned and take them out. Stir-fry the rock sugar until they turn sugary color. Pour in the pork ribs and stir-fry.

Add ginger slices, 2 tablespoons of light soy sauce, vinegar, and a little salt and sugar to cover the pork ribs.