which kinds of super-appetizing ribs are the most classic and practical to cook at home, and are more enjoyable to eat?

I like stewed spareribs best. Crispy outside and tender inside, golden red in color. The fragrance is locked in the meat, so suck the thick smell of all the bones. Have food lovers started drooling? Let's learn the practice of ribs in life from Aunt Chongqing Xiaomian. Spicy dry pot ribs

Ingredients: 5g of spareribs and more than half of shallots. Accessories: a small piece of ginger, 6 cloves of garlic, 1 onion, 4 dried peppers, 2 tablespoons of cooking wine, 2 tablespoons of salt, 2 tablespoons of cassava starch, 1 tablespoon of soy sauce, 1 tablespoon of sugar, a proper amount of pepper and 1 tablespoon of Pixian bean paste.

practice: soak the ribs in small water for 1min in advance to remove blood. After cleaning, put a teaspoon of salt in the dish. Add two tablespoons of cooking wine, onion and ginger slices, marinate for 1 minutes, then add one tablespoon of cassava starch and stir.

Boil the oil in the pan, with a little more oil, and put it in the ribs to fry until the surface is golden yellow ~ ~ It is best to fry them again, so the ribs will be crisper. Add some oil to the pot, add onion ginger, dried Chili, pepper and fry until fragrant. Add a frying spoon to Pixian bean paste, stir-fry the aroma, add ribs and stir-fry. Add shallots and stir fry. Add cooking wine, soy sauce, a spoonful of salt and a spoonful of sugar, stir-fry until the pepper stops growing, add monosodium glutamate, and you can start the pot. Finally, you can sprinkle white sesame seeds to decorate it and make it taste fragrant. Braised pork ribs with carrot

Ingredients: 2 ribs, carrot, chopped green onion, ginger foam, garlic paste and leek moss; Seasoning: salt, sugar, pepper, oil, soy sauce, soy sauce. Practice: Chop the ribs, soak them in running water, drain the water and pour them into a bowl.

add chopped green onion, ginger foam, garlic paste, salt, white sugar, soy sauce, soy sauce, cooking wine and pepper, and crush and pickle them to taste (put them in the freezer for 2 hours); Heat the frying pan, introduce a small amount of oil, and when the temperature rises, add the marinated ribs, fry until both sides are crispy and golden brown, and then take out the pan to control the oil and replenish water for reserve; Peel and slice the reed, add a spoonful of salt, and marinate for 1-15min;

wash the pickled carrot with running water and drain the water; Heat the pot and inject a small amount of oil, saute the leek moss segment (garlic white), and stir-fry it with a basket; Pour the spareribs in 2, stir well, add soy sauce and soy sauce, then add bone soup (or cold water) until it is slightly flat on the food surface, cover it and simmer; After stewing until the garlic is thoroughly flavored, taste it, then consider adding salt as appropriate, turn red to collect the juice, stir-fry the leek moss section (garlic leaves) for aroma, and then take it out of the pot and serve. 3. Apple Sugar Cool Sparerib

Materials: Sparerib, onion, ginger, star anise, apple company, green pepper, one part of cooking wine, two parts of soy sauce, three parts of fruit juice, four parts of vinegar and five parts of water. Practice: boil the pork ribs in a pot, skim the white foam, boil the apples for 3 minutes, peel and slice them, add oil to the pot, add ginger and garlic star anise, and stir-fry until fragrant. You can cook the ribs with wax gourd from the pot. Raw materials: 5g of ribs, 2g of donggua. Auxiliary materials: 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, 1 tablespoon of salt, 2 tablespoons of cooking wine, 1 piece of cinnamon, 1 star anise, appropriate amount of old crystal sugar, and appropriate amount of onion and garlic.