Pork ribs can be stewed with potatoes. Prepare spareribs, potatoes, star anise, garlic, sugar, soy sauce, salt and potatoes, peel and cut into pieces, wash and chop the spareribs, then marinate them with soy sauce and salt, heat the pan to put oil, then put them in a frying pan, and then add star anise and garlic to boil.

Pork ribs can be stewed with yam, and their nutritional value is also high. Prepare ribs, yam, pepper, monosodium glutamate, salt, onion, ginger, cooking wine and yam skin, take them out and wash them, and cut them into hob blocks. Wash the ribs and cut them into sections. Add cold water into the pot, then add the ribs to cook, then cut the green onions into sections, put the ginger into the pot, add some cooking wine, ribs, yam and water, boil over high fire, then simmer for 40 minutes, then add monosodium glutamate and salt, and cook slowly. They are delicious and have high nutritional value.

Ribs can also be paired with green papaya. Prepare ribs, green papaya, ginger slices, salt, medlar and rice wine. Blanch the ribs first, then add rice wine and ginger slices to remove the fishy smell. Slice the papaya, wash the medlar, put it in a pot, add some water, rice wine and salt, and simmer for about 40 minutes.

You can also prepare some small ribs, soy sauce, pepper, soy sauce, white sugar, salt, rock sugar, star anise, fragrant leaves, fennel, onion, ginger, cooking wine, vegetable oil and ribs, soak them in clear water for about 5 minutes, then remove the blood, add some ginger slices and cooking wine to the ribs in cold water, and then cook them in water for one minute to remove the fishy smell. Rinsing with cold water can become very elastic, then heat the wok, add some vegetable oil and rock sugar, and stir fry slowly until the sugar color comes out. Be sure to use a small fire, otherwise it will be very easy to burn the pot. When bubbling, you can put the ribs in, stir-fry them quickly and color them, so that the water can be better locked and the taste of the ribs will be tender. Add some ginger slices, pepper, fragrant leaves, star anise and onion. Bring the fire to a boil and simmer for half an hour. It needs to be opened in the middle and stirred twice to avoid burning the pot. When the soup is almost ready, add some sugar to taste, add some salt and collect the juice over high fire. You need to keep stirring it so that you can eat it.