First, pumpkin ribs:

1. Peel and cut the pumpkin;

2. Wash the ribs and add 2 spoonfuls of cooking wine;

3. 1 tablespoon soy sauce;

4. 1 tbsp oyster sauce;

5. Half a spoonful of salt and half a spoonful of sugar;

6. 1 spoon starch;

7. 1 tbsp minced garlic;

8. 1 tbsp sesame oil;

9. Stir well and marinate for 30 minutes;

10. Pumpkin bedding;

1 1. Add the marinated ribs;

12. Steam for 30 minutes;

13. Sprinkle chopped green onion after cooking.

Second, chestnut ribs:

1. Blanch the ribs in a pot with cold water, add onion ginger and cooking wine, boil the bleeding foam, remove and wash;

2. Stir-fry and melt the rock sugar;

3. Add ribs, stir-fry and color;

4. Add ginger, star anise, cinnamon and fragrant leaves, pour in the sauce (see copy) and stir well;

5. Add chestnuts and water without ingredients and simmer for 30 minutes;

6. Remove the ingredients and collect the juice.

Third, ribs and corn soup:

Soups are all fresh and sweet ~

1. Braised pork ribs;

2. Wash and shred corn, yam and carrot;

3. A little oil in the pot, stir-fry the ginger slices until the ribs are slightly yellow;

4. Pour a proper amount of hot water, and first cook the corn and carrots for 30 minutes; 5. Put yam in the last 20 minutes;

6. Finally, add 1 diiudiu salt to taste.

Fourth, stewed sauerkraut with ribs:

1. Add ginger slices and cooking wine to the ribs in cold water, remove and drain;

2. Put the blanched ribs into the pot, add seasoning (in the copy) and stew for 40 minutes;

3. Stir-fry onions, ginger, garlic and dried peppers;

4. Pour in sauerkraut and stir-fry for fragrance;

5. Pour the cooked ribs and soup into the pot and add rock sugar, salt and pepper;

6. Simmer for 20 minutes on medium and small fire to collect juice.

Five, salt and pepper ribs:

1. Add minced garlic, one spoonful of cooking wine, two spoonfuls of light soy sauce, one spoonful of oyster sauce, black pepper, half a sentence of sugar and a proper amount of starch to marinate for about half an hour (the amount of starch in the picture is the best);

2. Heat the ribs to 60% of the oil temperature, fry them until they are formed, then turn them over slowly and take them out with low fire until the surface of the ribs turns golden;

3. Raise the oil temperature, fry the ribs for 2.30 seconds until the surface is crisp and take out.

Sprinkle salt and pepper on the pot, and add some Chili noodles if you like spicy food.

Six, cheese ribs:

1. Onion+apple+garlic cloves, mashed in a cooking machine;

2. Pour it out of the bowl;

3.2 tablespoons soy sauce;

4.2 spoonfuls of honey;

5. 1 tbsp cooking wine;

6.3 spoonfuls of Korean Chili sauce;

7. 1 tbsp sesame oil;

8. Half a spoonful of Korean Chili powder and a little black pepper;

9. Stir evenly;

10. Marinate the ribs in the sauce for about 30 minutes;

1 1. Put oil in a hot pan and fry the ribs until brown;

12. Pour the remaining sauce, add a bowl of water and stew for half an hour until the juice is collected;

13. Push the ribs aside;

14. Add the grilled cheese;

15. Simmer until the cheese melts.

Seven, plum ribs:

1.400g chop into small pieces, add onion and ginger cooking wine, boil bleeding foam, wash and drain for later use;

2. See the text for the composition;

3. Add a little oil to the pot, add a handful of rock sugar and stir-fry until brown, and pour in the ribs. Stir-fry quickly and evenly over high heat;

4. Pour in the juice and stir fry to taste;

5. Add plum spice, simmer for about 40 minutes without water, and the ribs will be soft and rotten ~

6. Pick out the seasoning and collect the juice. Sprinkle some sesame seeds before cooking. The soup does not need to be too dry. Bibimbap is delicious.