1. Practice one. Ingredients: appropriate amount of ribs, appropriate amount of cauliflower, appropriate amount of ginger slices, appropriate amount of garlic, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of oil consumption, appropriate amount of rice wine, appropriate amount of fermented bean curd juice, appropriate amount of sugar. Method: Soak the ribs in water for an hour, drain the blood, drain the water, marinate with a sauce made of light soy sauce, dark soy sauce, oil, rice wine, fermented bean curd juice, and sugar, then put it in the refrigerator for about four hours. Take a casserole, put ginger slices and garlic granules on the bottom of the pot, and pour two tablespoons of oil. Blanch the cauliflower and spread it on top. Add the marinated ribs and pour in the marinade at the same time. Turn up the heat and bring the water to a boil, then reduce the heat and simmer for about 20 minutes. Before collecting the juice, add a few pieces of green onion to add some green onion flavor (optional), then cover the lid and simmer for a while.

2. Method two. Ingredients: 300 grams of pork ribs, appropriate amount of cauliflower, white pepper, Huadiao, and garlic slices. Method: Soak the pork ribs in water for half a day before boiling, soak the bleeding water, and cook in cold water. Be sure to skim off the foam as the pot boils. Generally, there is very little foam in the soaked pork ribs. Add ginger slices and whole white pepper and cook with Huadiao wine. Remove a little bit of fishiness to add freshness, and cook until the ribs are tender and waxy, then turn off the heat. Add the garlic slices to the pot, stir-fry the cauliflower, heat evenly, add the prepared ribs and ribs soup, and bring to a boil over high heat. Don't overcook the cauliflower, just make it ripe. Thinly thicken the gravy at the end. If you like spicy food, you can sprinkle a little pepper to enhance the flavor.

3. Practice three. Ingredients: 300 grams of ribs, appropriate amount of cauliflower, 2 star anise, cooking wine, soy sauce, a little salt, 2 pieces of rock sugar, a little water, 2 drops of balsamic vinegar, chopped green onion. Method: Heat the oil in the pan until it is 70% to 80% hot, add two star anise and fry it, add the pork ribs and stir-fry until they turn white, add cooking wine and soy sauce and stir-fry, add two small pieces of beaten ginger, add cold water until submerged Ribs. Bring to a boil over high heat, then reduce to low heat and simmer. When the juice gradually thickens, add a little salt, two pieces of rock sugar, add a little water, drop two drops of balsamic vinegar, add cauliflower, bring to a boil over high heat, then reduce to low heat and simmer. When the pork ribs are tender, add the chopped green onion, turn up the heat and stir-fry until the juice is reduced.