1. Spiced pork ribs

Wash the ribs, drain the water, add 2 tablespoons of soy sauce, add a little salt and sugar, add black pepper, add 1 spoon of oyster sauce, add half a spoon of soy sauce, add 3 tablespoons of corn starch, marinate evenly 1 hour, and add 1 tablespoon of minced garlic.

Add 1 tablespoon cooking wine, pour the ribs in the pot with hot oil, fry them on high fire for 1 minute, then fry them on slow fire for about1minute, then spread the coriander and break it up. Serve.

2.？ Sweet and Sour Spare Ribs

Add onion and ginger cooking wine to the ribs and blanch them in the pot. Stir-fry the ribs with rock sugar until brown. Pour in sweet and sour juice (see copy), add minced onion and ginger, and stew the ribs with water. Sprinkle some white sesame seeds after the juice is collected by fire.

3. Braised ribs with potatoes and beans

Blanch pork ribs to remove blood bubbles, stir-fry them in crystal sugar exothermic oil until they are burnt, then add onion, ginger, garlic, star anise, pepper, 1 tablespoon cooking wine, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon soy sauce, and add hot water to pork ribs, 2.

4. Roasted ribs with chestnuts

Melt the rock sugar, pour in the ribs and stir well. Add ginger slices, fennel cinnamon and seasoning (see copy) and stir well. Pour in chestnuts, add water and simmer the ribs for 30 minutes.

Collect the juice and sprinkle with chopped green onion.

5. Braised ribs with potatoes

Wash the ribs, put them in cold water, add onion, ginger and cooking wine, and take them out for later use.

Add oil and crystal sugar to the pot, heat hot water and light soy sauce, simmer for 30 minutes, add potatoes and appropriate amount of salt, stir-fry until bordeaux, add ribs, stir-fry and color, then add onion, ginger, garlic, pepper, dried pepper, star anise, fragrant leaves, cinnamon, bean paste 1 spoon, stir-fry until red oil, and continue to stew/kloc-.

6. Chinese sauerkraut ribs

Add ginger slices and cooking wine to the ribs in cold water, then remove and drain. Put the blanched ribs in the pot, add seasoning (in the copy), take out, cook until bubbling, and simmer for 40 minutes. Saute shallots, ginger, garlic and dried peppers, pour in sauerkraut and stir-fry until fragrant. Pour the cooked ribs and soup into the pot, add rock sugar, salt and pepper, and simmer for 20 minutes.

7. Garlic cumin ribs

Add onion ginger and cooking wine to the ribs, take them out after boiling for seven or eight minutes, fry them until golden brown, stir-fry the ingredients (in the copy) evenly, pour in the ribs, add 2 tablespoons of soy sauce and a little salt and sugar, and finally add the onion to stir-fry and take out the pot.

8. Spicy ribs

Add cooking wine to the ribs in cold water, take them out two minutes after the water boils, pour in the ribs with half a spoonful of vinegar, 1 spoonful of soy sauce and soy sauce, add 1 spoonful of bean paste, pour in minced garlic and Jiang Mo, add a little salt, stir fry evenly, pour in boiled water without ribs, stew for 20 minutes, and finally add green pepper to stir fry and collect juice.