1. Braised pork ribs.

Ingredients: 400 grams of pork ribs; seasonings: 5 grams of ginger slices, 3 grams of chopped green onion, 4 grams of cinnamon, 2 star anise, 1 tablespoon of straw mushroom dark soy sauce, and 1 tablespoon of Huadiao wine.

Method: Boil water in a pot, add chopped spareribs and blanch them until they bleed, remove and wash, drain and set aside.

Put oil in the pot and when it is 60% hot, sauté the ginger slices until fragrant, add the pork ribs and stir-fry until golden brown and slightly charred.

Add 1 tbsp Huadiao wine, 2 tbsp straw mushroom dark soy sauce, 1 tbsp light soy sauce and 1 tbsp sugar, stir well, add star anise and cinnamon, then pour in enough boiling water to cover the ribs, adjust the heat to medium and simmer for 15

minutes, add salt and stir well.

Turn on high heat to reduce the juice. When the soup is almost dry, take it out of the pot and put it on a plate and sprinkle with chopped green onion.

2. Sweet and sour pork ribs.

Ingredients: 500 grams of pork chops.

Accessories: 100 ml of vegetable oil, 3 grams of salt, 2 tablespoons of cooking wine, 2 tablespoons of balsamic vinegar, 1 tablespoon of dark soy sauce, 50 grams of white sugar (brown sugar), 1 tablespoon of light soy sauce, 1 tablespoon of chicken essence, 50 grams of brown sugar, and 2 grams of sesame seeds.

Method: Cut the ribs into small pieces, add 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce, and 1 tablespoon of balsamic vinegar, stir well, and marinate for 20 minutes.

Heat the oil in a pan (you can add a little more oil). When the oil is 80% hot, add the marinated ribs and fry until the ribs turn brown. Remove and leave the oil in the pan.

Heat the oil pan slightly, add half a bowl of water and 1 tablespoon of balsamic vinegar (it will be better if there is broth), bring it to a boil, then add white sugar and brown sugar, and cook over low heat until it becomes sticky. Keep stirring with chopsticks while cooking.

Prevent sugar from sticking to the pan.

Change to medium heat, pour in the ribs, and coat the ribs evenly with the sweet and sour sauce.

Stir constantly while doing so.

Pour in 1 tablespoon dark soy sauce and 5 grams of salt, stir-fry, finally add chicken essence, sprinkle with sesame seeds, and serve.

3. Spare ribs soup.

Ingredients: corn, pork ribs, green onions, ginger.

Method: Chop the ribs into chunks, of any length.

Peel and shred the corn and cut into small pieces.

Cut green onion into sections and slice ginger.

Pour water into the casserole, put the ribs into the pot (if you want the ribs soup to be fresher, you can drop two drops of vinegar in the water), put the green onions and ginger (one or two slices are enough) into the pot together, and drop in a little white wine

, light the fire, wait until the water in the casserole boils and the blood foam floats up, remove the blood foam, then add the corn and cook together.

After cooking, remove the green onion and ginger slices and add a little salt to taste.