1. Stewed ribs with wax gourd. Blanch the ribs in proper amount in boiling water and take them out. Boil the cooking oil, stir-fry the onion and ginger until fragrant, then pour in the prepared ribs, add clear water, pour in cooking wine, put on the lid, boil over medium heat, and stew for 50 minutes. Remove the skin of the wax gourd, cut it into small pieces, add the wax gourd and salt when it is stewed for about an hour, then stew for half an hour, and then add a small amount of chicken essence to taste.
2. Carrot omelet. Cut carrots into shreds, put flour and two eggs in a bowl, then pour water, and stir the eggs with noodles and shredded carrots until they become batter. After that, leave the batter for five minutes, then put an appropriate amount of oil in the pan, heat it, pour a small amount of batter into the pan, then spread the batter into a thin cake, put the chopped green onion on top of the cake, then turn the pancake over and fry it until both sides are golden.
3. Corn porridge. Clean the corn and break off the corn kernels for later use. Soak the rice in water for 10 minutes, then put the corn kernels and rice into the pot, pour water, boil, and turn to medium and small fire for half an hour.