1, plum ribs
Soak the plums in a big bowl for a while. Cut the ribs into 2cm pieces, heat the oil in the pot, fry the ribs on both sides, add rock sugar to fry and color, and pour in plums and plum water. Boil and simmer until the soup is thick!
2. Steamed ribs
Chop the ribs into 4 cm long segments and wash them with boiling water; Slice ham and magnolia officinalis into small pieces for later use. Put the ribs in a small bowl of 10, add ham slices, magnolia slices, shredded onion, shredded ginger, monosodium glutamate, cooking wine, refined salt and broth, and steam in a cage for 1 hour.
3. Braised ribs with taro
Peel taro, steam and cut into small pieces. After the oil is heated to 70%, fry the taro until it is cooked. Wash and chop the ribs, wash them with clear water, add vinegar, monosodium glutamate and salt and marinate for 20 minutes. Add sweet potato powder, stir well, fry in oil pan until 67% cooked, and scoop up with a colander for later use. Put the onion in the oil pan and stir-fry the onion. Put the ribs and shallots in a saucepan, and add some cooking wine, cooking oil, monosodium glutamate and salt. Put the taro in a saucepan, cover it and stew for an hour.
4. Steamed ribs with double rice
Wash the ribs and cut them into 4 cm long sections. After washing black millet and millet glutinous rice, soak them in clear water for 3 hours. Add lobster sauce, sweet noodle sauce, sugar, cooking wine, salt, ginger, onion and sesame oil to the ribs, shake well and marinate for 30 minutes. Use a rolling pin to grind the soaked glutinous rice to the size of black millet. Mix glutinous rice powder, black millet and millet into ribs. Steam in a steamer 1 hour or steam in a pressure cooker for about 20 minutes.
5. Rib risotto
Chop the ribs into small pieces and soak them in blood. Soak the rice for half an hour after elutriation to make it fully absorb water. Pour a little oil into the pot, add rock sugar, stir-fry until light brown, add ribs and stir-fry quickly until brown. Stir-fry star anise and ginger (ribs pushed aside). Continue to stir fry, pour in rice, add salt and mix well, and pour into a basin. Steam the basin in a large pot for 20 minutes.