Pork ribs are common ingredients, and the common parts are front row, middle row and back row. The meat quality and taste of each part are different, so different cooking methods will choose different parts. The following are the characteristics and practices of various parts of ribs:

1. Front row: The front row is the front end of the whole rib, close to the neck. This part of the pig bone is relatively short and has less meat, but those who like to eat brittle bones can buy this section because the bones in this section are the most brittle. This part of the rib is easier to identify. If you open the ribs, you will see a white part on the edge, which is a fragile bone. Although there is less meat in the front row, it tastes tender because there is more fat around the neck and the color is darker. The whole front row is irregular and of different lengths.

2. the middle row: the middle row is the most expensive part that everyone knows, and it is best to identify it. The overall shape is square and relatively regular. Pork belly is connected to the middle row, so the meat in the middle row is fat and thin, and it tastes good. The bone is long and round in length. Such ribs are more suitable for stewing or roasting.

3. Back row: The back row is the rib near the pig's tail. This part of the meat is thin and tight, not as fat as the front row, so it tastes bad. The bones are also thicker, and there are no brittle bones.

The following is an explanation from two aspects: ingredient list and production steps:

1. Component list:

-Ingredients: ribs 500g, ginger 1, star anise 2, cinnamon 3, shallot 1, green pepper 1, red pepper 1, garlic sprout 1, green onion 1, salt, soy sauce.

-Accessories: minced ginger and garlic, millet pepper, sesame and coriander.

2. Production steps:

-Wash the ribs, chop them into 3cm square pieces, add peach soy sauce, white sugar, chicken essence, cooking wine, ginger slices and cold water for 20 minutes.

-Put minced ginger and garlic, millet pepper, sesame seeds and coriander into a hot pot and stir-fry with cold oil.

-Pour in the marinated ribs and stir well.

-Add lobster sauce and oyster sauce to taste and stir well.

-Add an appropriate amount of cold water, which is slightly lower than the height of the ribs.

-Bring the fire to a boil and simmer for 30 minutes.

-finally collect the juice and sprinkle with coriander.