wash the ribs with fermented glutinous rice, drain the water and dry some. Heat the oil pan, pour the ribs in and fry them thoroughly on both sides. At this time, put in three tablespoons of mash and sweet wine, onion, ginger and a few aniseed peppers, stir fry a few times, then pour in half a bowl of soy sauce and sprinkle with salt. Stir-fry evenly, add a bowl of boiling water, turn it to a small fire after the fire boils, and after one hour, just collect the juice over the fire. I think the advantage of using mash is that it replaces yellow rice wine and sugar, and has a stronger bouquet. It tastes sweet and slightly spicy, a bit like sweet and sour pork ribs, but I didn't put vinegar in it, so it's not sour and not as sweet and greasy as sweet and sour pork ribs. 1. Wash the ribs with taro, marinate them with soy sauce and starch, then fry them in hot oil, and take them out for later use. 2. Peel taro, cut into four squares, fry them until the skin turns yellow, and take them out for later use. 3. After the oil is hot, add minced garlic, stir-fry them for fragrance, then add the fried ribs, add cooking wine, oyster sauce, sugar, salt and water, and bring them to a boil. Put it in a casserole and cook it for a while. 4. When the soup is boiled again, sprinkle some coriander powder on it. Ingredients: about 1.5 kg of pork ribs. Ingredients: there are about 2 small handfuls of dried peppers, about 3-4 pieces of ginger, a large piece of garlic, 1 to 1 root of salt and a small amount of monosodium glutamate sugar. 1. Blanch the pork ribs first and take them out. 2. Heat the pot. Add a small amount of oil, wait for a while, add dried pepper, pepper, ginger, garlic and sugar, stir-fry for about 2 minutes, then add spareribs and green onions, and continue to stir-fry. In this case, you can also add a small amount of rice wine (personally, you can also add white wine). 3. Wait until the spareribs change color (only about 2 minutes), add boiling water, which is just full or slightly less than the spareribs, and cook on high fire. After the water is boiled, use low fire. Stew for another 5 minutes, and the pot can be cooked. Ingredients: green papaya, small ribs, onions and ginger. Practice: peeled and seeded green papaya, washed and cut into hob blocks, and chopped small ribs. Heat the wok and add oil. Stir-fry shallots and ginger, add rock sugar and stir-fry until golden brown, then add small rows and stir-fry until the skin is brown. Add soy sauce, wine, rock sugar (broken into small pieces or dissolved in water) and green papaya, stir fry, add water, cover all the materials, cover the lid, simmer for 45 minutes with low fire, thicken with raw flour, and drizzle with less sesame oil. Papaya tastes sweet and cold, and has the effects of invigorating the spleen and waking the stomach, clearing away summer heat and quenching thirst, soothing the liver and resolving depression. Now the weather is just right for everyone to drink, but don't eat papaya if you have a cold cough. Nine-system dried tangerine peel bone material: 1 kg of pork ribs (only the middle section), 5 pieces of nine-system dried tangerine peel (boiled), a little bit of Chinese prickly ash and star anise cinnamon (added up to less than 2g), 3 tbsp of soy sauce, and 1 tbsp of brown sugar. Two methods: marinate pork ribs with salt, sugar and soy sauce for a while, put oil in the pan, add minced garlic and chopped red onion, stir-fry until fragrant, and fry pork ribs with slow fire. Add water soup and fried ribs into a clay pot, add a little light soy sauce, stew for 45 minutes, drain the soup, remove the boiled tangerine peel, shred the remaining tangerine peel, add salt to taste, and take out the pot. It's a good time to stir-fry raw bones. If you like to eat raw fried bones, you will have good materials. Buy a pineapple, fry it and soak it in salt water, kill two birds with one stone. There are not many materials, but ribs, spinach, onions and eggs are all ordinary things. Practice: chop the ribs, marinate them with less salt and chicken powder, then mix the ribs with eggs, fry them with raw flour, and serve them until they are cooked (it is best to put the ribs when the oil is boiling, then fry them thoroughly with slow fire until they are hard), and filter the oil. Sweet and sour juice should be cooked in advance and mixed with tomato juice, white vinegar, sugar, vinegar and water. Stir-fry the chopped onion and spinach in a frying pan, add the sweet and sour sauce to boil, then add the ribs to fry, and then bury the clams. How ah, should fall in love with it! Salt and pepper ribs ingredients: ribs, onions, ginger, red peppers, green peppers, onions, eggs Practice: 1. Cut the ribs into small pieces and marinate them with onions, ginger, cornmeal, salt, sugar and soy sauce (it is best to marinate them for 1 hour before they taste). 2. Cut red pepper, green pepper and onion into pieces; Mix an egg batter with eggs and flour, and stir it evenly with a small spoon. 3. The ribs are evenly wrapped with egg paste, then carefully put them in a wok with 5% oil temperature and fry until crisp, and drain the oil. 4. Add minced red pepper, minced onion, minced green pepper and a proper amount of salt and pepper, stir-fry until fragrant, then put the spareribs in, stir-fry them evenly, pour oil into the stir-fry pan for fragrant ginger, onion, garlic and pickled pepper, and then put in a half bowl of douchi (douchi is soaked with water beforehand, first, it is soaked, and second, it is to remove excess salt), then add the spareribs and stir-fry. Cover the lid and cook until the water is dry (it may take a little longer for the ribs to burn until they are deboned). Just order some sesame oil. I can cook them until they are dry. It's really rich in soy sauce. * _ * Plum ribs Raw materials: thick meat, one catty of ribs, and two plums. Two onions and one red pepper. Marinade: half a tablespoon of Shao wine and half a tablespoon of soy sauce. Seasoning: Shaoxing wine, soy sauce, Zhejiang vinegar, rock sugar, salt and monosodium glutamate. Practice: Chop the ribs into large pieces, crush the sour plums, apply them on the side near the bones and marinate them for one hour, then fry them in boiling oil for two minutes, and then fry the ribs for one minute when the oil temperature rises. Shred red pepper and onion, heat the pan, add two spoonfuls of oil, add seasoning and slow fire until the sugar is dissolved, add ribs, cover and cook for two minutes, mix well and cook until the juice is thick. Add shredded red pepper and onion to get Kyoto ribs. Raw materials: pork ribs 325g, 1 egg, minced onion and ginger 1g, soy sauce 2g, Shaoxing wine 15g, sugar 5g, vinegar 25g and sesame oil 15g. Practice: ① Chop pork ribs into 2.8 cm long pieces, add 5 grams of Shaoxing wine and 5 grams of sauce oil to soak them, then knock in 1 egg and mix well, then add flour slurry; (2) The wok is lit, and peanut oil is scooped in and burned until it is half cooked. Put the ribs into the wok, stir them with an iron spoon, fry them thoroughly, and scoop them up with a colander. When the oil is wet and burned to 8% heat, add the ribs and fry them again until they are crisp, and pour them into the colander to drain the oil. Heat the wok again, add a little oil, minced onion and ginger, Shaoxing wine, soy sauce and white sugar, add a little water to boil, thicken it with water starch, add vinegar and sesame oil, pour in the ribs, stir well, and serve. Ingredients for sweet and sour fried bones: ribs, sesame oil, pork soup, sugar, wet starch, Shaoxing wine, soy sauce, vinegar, refined salt, garlic, onion and ginger. 1. Chop the ribs into long strips, put them in a bowl, add refined salt and knead them, and then moisten the starch and mix well to paste; 2. Put the soy sauce, vinegar, sugar, onion, Jiang Mo, garlic, pork soup and wet starch into a bowl and mix into thick sauce; 3. Put the wok on a strong fire, add sesame oil, heat it to 7%, put the pasted spareribs in the wok, fry for 3 minutes (the time depends on the degree of heat), and pick them up. Continue to heat the oil in the pot to 7% heat, then fry the ribs in the pot slightly, immediately take the pot away from the fire for 3 minutes, then move the pot to high heat for 1 minute, and then take it out when it turns golden; 4. Drain the remaining oil from the original wok, then bring it to a high heat, add the sauce to boil, add the spareribs, tip the wok a few times until all the spareribs are covered with the sauce, pour in Shao wine, and serve. Braised sparerib raw materials: sparerib, ginger, onion, spices (star anise, fennel, kaempferia kaempferia, cinnamon, Amomum tsaoko, clove and fragrant leaves), pepper (a little), salt, monosodium glutamate, sugar, cooking wine and soy sauce (soy sauce). Practice: Chop the sparerib into 4cm pieces, put them in boiling water to remove blood, scoop them up and wash them for later use. Slice the ginger and wash the onion. When the oil is still cold, add white sugar (more, about one sugar, 2.5 or 3 oil) and stir-fry the sugar slowly with low fire. When the sugar water starts to turn brownish red and starts to emit brownish red foam, immediately pour the spareribs into the pot and stir-fry, then add ginger slices, pepper and spices, stir-fry a little cooking wine and soy sauce for coloring, add water, add salt and onion knots, and turn to low fire slowly after the fire boils. Then remove the onion and big spices from the pot, and collect the juice with strong fire. When the soup becomes thick, add monosodium glutamate and serve. The raw materials of the rib soup are: 1KG of pork ribs, 1KG of carrot, a piece of ginger (1 cm long), about 8 red dates, a handful of medlar, onion and coriander (these two are not necessary), salt, chicken essence and pepper. Boil the water until all the blood comes out, then take it out and wash it for later use. Peel the carrot and cut it into pieces, and smash the ginger. Chop the onion and coriander and put it on the plate. 2. Mix enough water into the pot, pour in the ribs, the carrot, the ginger, the jujube, the wolfberry fruit, the salt and the chicken essence, cover the pot and bring it to a boil, then turn to a low fire and stew it slowly until the carrot can be easily pinched off with chopsticks. Just sprinkle some pepper. When drinking, you can add chopped green onion and coriander according to everyone's taste, so as not to have a taste. Note: ribs must be cooked once in advance to remove blood, otherwise the smell of blood will be enough to ruin a pot of soup. It is best to mix enough water at one time. If you want to mix it again halfway, remember to mix boiling water. Adding cold water will suddenly drop the temperature of the soup, so that protein and fat in the soup will solidify and not melt in the soup.