The pork rib rice cake made by Jiang Ning uses small ribs, which can also be called ribs.

One by one, the ribs are not big, and there is a layer of pale pink lean flesh around the bones.

Leaner than big-headed ribs, and it's also more convenient to eat.

Jiang Ning put the ribs on a cutting board and chopped them into small pieces about three or four centimeters long with a kitchen knife.

Under the sound of a thump.

The knife rises and falls.

Jiang Ning's movements were crisp and neat.

But it's just such a simple chopping of ribs, but it has been peeked at

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