1, ribs can be fried with tomatoes, potatoes, celery, peppers and corn. Pork ribs refer to the ribs and spines left by pigs, cows, sheep and other animals after removing meat, with a small amount of meat attached to them. Common sparerib practices at home include soy sauce sparerib, braised sparerib, sweet and sour sparerib, stewed sparerib and so on. Besides protein, fat and vitamins, ribs also contain a lot of calcium phosphate, collagen and bone mucin, which can provide calcium for children and the elderly.

2. Types and tastes of ribs:

(1) Pork chops: Pork chops refer to ribs near the belly, with ribs and ribs on them. Pork chops have a thick meat layer with white cartilage. Suitable for steaming, frying and baking, but chopped into small pieces.

(2) Subrow: Subrow refers to the part where the abdominal cavity is connected with the back. Here is the pork belly. The ribs under the slice are 30 cm long, triangular and obliquely sliced. The pork ribs are very thick, and a piece of pork belly is connected by a thin layer of oil. The meat is rich in oil, and the meat is the most tender of all ribs. Suitable for a variety of cooking methods and tastes, but slightly greasy. Suitable for frying, roasting and stewing, the length is 5 ~ 7 cm.

(3) Big steak: Big steak is the joint of tenderloin and back meat, also called steak, which is mostly used for frying, mainly with sliced meat. However, using ribs will not only increase the weight of sliced meat, but also increase the unique aroma of big bones when frying, which is also the characteristic of fried pork chops. In addition to frying, you can also marinate a large row, but before salting, you have to go through the procedure of frying or quick frying, which is used to seal the blood of the big bones so as not to flow out during cooking, which will affect the color of the meat slices and the sweat of the soup. Suitable for frying and pickling, if frying, it should be cut thinner, if pickling, it should be thicker.

(4) ribs: ribs are flaky ribs in the chest. The meat layer is thin, the meat is thin and the taste is tender, but because one side is connected to the back, the bones will be thicker. Because ribs are relatively large, some stores will divide them into cavities and ribs for customers to choose from. For example, sliced grilled ribs are tender ribs in the middle. Chop small pieces and pick out the thicker part of the meat layer, which can be used for steaming, frying and stewing. Large pieces are suitable for baking.