1. Ingredients: pork chops, pineapple, red rice, asparagus, salt, rock sugar, green onions, ginger, dried chilies, cooking wine, pepper, olive oil.

2. The specific method is as follows: put the ribs into the pot under cold water, then add ginger slices, green onion segments and an appropriate amount of cooking wine, blanch and set aside.

3. Put a small amount of rock sugar and olive oil in the pot, slowly stir-fry the sugar color over low heat until the rock sugar melts completely and turns brown.

4. Slowly stir-fry the previously blanched pork ribs over high heat until the pork ribs are colored.

5. Then add an appropriate amount of water, ginger, scallions and dried chilies and cook together for fifteen minutes.

6. Cut the pineapple into two, take out the pineapple meat and soak it in salt water for later use.

7. Use high heat to reduce the juice of the pork ribs, then add salt and pepper and stir evenly.

8. Stir-fry the pineapple soaked in salt water for two minutes, then put it into a bowl and set aside.

9. Cook the red rice and set aside.

10. Cut the asparagus into small dices, add an appropriate amount of salt and olive oil and stir well. Then cut the remaining pineapple into small dices and add it to the cooked red rice.

11. Finally, pour in the freshly seasoned diced asparagus, then add a small amount of salt to the rice, and stir evenly.

12. Boil water in a pot, and finally put the pineapple, pork ribs and rice in and steam for ten minutes.