Practice 1:

1, pot of water and the right amount of cooking wine, star anise, ginger, the water boiled will be blanched spare ribs into the blanch.

2, fish out the ribs wash.

3, the ribs into the pot, put ginger, garlic, pepper, anise, salt.

4, put the right amount of water, cook until boiling and then turn to low heat and slowly simmer until the ribs meat is soft and rotten.

5, garlic pressed into mud.

6, put soy sauce and sesame oil can be.

Practice two:

1. spare ribs first put in cold water to boil, bleeding water;

2. start the oil pan, under the spare ribs raw stir fry;

3. put garlic, ginger, sugar, soy sauce, cooking wine, stir-fry, and then increase the big half a bowl of water, cover the lid _ ten minutes;

4. uncovered and then add a bit of old soy sauce, the spare ribs stir fry until the juice can be.

Practice three:

1. Seasoning A and garlic puree mix, standby.

2. Chop the ribs into small pieces, rinse and drain, and put them into the marinade in Method 1 for about 30 minutes.

3. Heat a wok, add about 500_salad oil, heat to about 150℃, put the ribs of Method 2 into the wok and deep-fry them over low heat for about 12 minutes until the surface is crispy, then remove and set aside.

4. Wash the pot of Method 3, reheat it, add a little salad oil, sauté chopped green onion, minced garlic and minced chili peppers over low heat, then add the ribs of Method 3, sprinkle with pepper, and stir-fry well over low heat.