1, stewed pork ribs with sauerkraut

Ingredients: 3 pork chops, 1 big potato, 1 handful of vermicelli, 4 pickled vegetables1/. Ingredients: onion and ginger. Seasoning: soy sauce, pepper powder, cooking wine, salt, chicken essence.

Practice: chop the ribs into small pieces first, only take the small ribs in the middle, not the big bones at both ends. Boil water to remove blood foam. Cut the bought sauerkraut into small pieces, slice the thick slices of sauerkraut into thin slices and soak them in cold water for a while. Peel the potatoes and cut them into large pieces. Soak the vermicelli in hot water until soft. Cut the onion and ginger into foam. In the process of ironing ribs, ingredients can be prepared. Mix wine, pepper powder, salt, chicken essence and water in a small bowl and mix well. Heat the oil pan, add onion and ginger foam and saute until fragrant. Stir-fry ribs, add soy sauce and pepper powder. Stir-fry for a while until the ribs are ripe, add sauerkraut, potatoes and vermicelli, and add the ingredients in a small bowl. Add another small bowl of water, and the half-flooded dishes can be covered and stewed over medium heat. In ten minutes, you can cook. Be careful not to let the water boil dry when stewing, otherwise it will affect the appearance and taste of the dish.

2, home-cooked sauce braised ribs

Ingredients: 300 grams of ribs, and appropriate amount of northeast miso. Accessories: soy sauce, sugar, cooking wine, onion, ginger, fermented bean curd.

Practice: soak the ribs in water for at least half an hour, and put some cooking wine inside. Marinate with soy sauce, cooking wine and salt for at least an hour. Fry the marinated ribs in a pan over medium heat until golden brown. Cut ginger and onion and set aside. Heat oil in the pan, add onion and ginger to the pan, add fried ribs and stir fry, add northeast soy sauce and stir fry. Finally, after the sauce is fragrant, add warm water, add sugar and cooking wine. After boiling, simmer for 40 minutes. After boiling, add fermented bean curd and simmer for 40 minutes. Finally, the juice is collected by fire.

3. Stewed corn with ribs

Ingredients: ribs 500g, old corn 1 root, oil beans 200g, potatoes 1 root (about 200g), carrots 1 root, northeast miso 100g, pumpkin 200g, long eggplant 1 root. Cinnamon bark 1 root, scallion 1 segment, 3 slices of ginger, 2 tablespoons of oil (30ml), and salt 1 teaspoon (5g).

Practice: Rinse the ribs with running water, chop them into 5cm long pieces, then boil them in boiling water for about 5 minutes, remove the blood foam, and then take them out and drain them for later use. Wash potatoes and carrots, peel off the skin and cut into 3cm hob blocks. Wash the long eggplant, cut it into 3cm diamond-shaped pieces with skin. Old corn is cut into round segments with a thickness of 1cm. Pumpkin is seeded, peeled and cut into 3cm hob blocks. Wash the oil beans, pinch off both ends and break them in half. Heat the oil in a wok over medium heat, and when it is 50% hot (you can feel the hot air rising when you put your palm above the wok), add star anise, pepper, ginger slices, scallion segments and cinnamon to saute until fragrant, and then add northeast soy sauce and salt to stir-fry until fragrant. Stir-fry the ribs, carrots, potatoes, pumpkins, oil beans and old corn evenly in a pot, then add a proper amount of water (about 1200ml), bring to a boil on a high fire, turn to a low fire, cover and stew for about 40 minutes. Finally, put the eggplant pieces into the continuous stew 15 minutes.