Braised ribs with corn: ribs, 2 corns, 1 red pepper, 3-4 green onions; Seasoning: salt, soy sauce, soy sauce, rice wine, a small amount of sugar, chopped pepper, dried starch. Practice: 1. Wash the ribs with running water, drain them, put them in a bowl, add soy sauce, soy sauce, rice wine, a little sugar, pepper and a little dry starch, and marinate for 40 minutes. 2. Add oil to the wok and heat it. Put the marinated ribs in a wok and fry them on both sides with low fire until crisp and golden brown. Take out the wok, control oil and replenish water for later use.
3. Peel the glutinous rice, wash it, chop it, put the glutinous rice section down into a pot with oil in it, and fry it with low fire until it is light yellow and crisp; 4. Put the ribs into the pot, put the ginger slices into the pot together, add 1 spoon rice wine, soy sauce and soy sauce into the pot, stir well, and introduce boiling water into the pot; 5. The increase of water flow should just submerge the food surface. After boiling, turn to medium heat for stewing; 6. When the ribs become soft and tender (about 40 minutes), they turn red and collect the juice. Try the taste and consider adding edible salt appropriately. Before taking out the pot, put Dongru and red pepper rings into the pot, stir-fry them twice, and serve.