1. Chop the ribs 1kg into 5cm long segments, *** 12, and wash them with clear water to remove blood.

2. Wash the potatoes and cut them into strips.

Familiar with:

1. Put the ribs in cold water in the pot, bring to a boil, skim off the floating foam, take out the water and control to dry.

2. Put the ribs in homemade brine, marinate for 20 minutes, turn off the fire and soak for 30 minutes, then take them out.

3. Add 2kg salad oil to the pot. When it is heated to 50% to 60%, add ribs and potatoes and fry until golden brown. Remove and control the oil.

4. Leave the base oil in the pan, add 10g minced garlic and dried chili, stir fry, add 8g oyster sauce, 10g soy sauce, 5g Chili sauce, 5g salt and 5g chicken essence, stir fry evenly, and serve.

Homemade brine:

1. Mix Illicium verum, Cinnamomum cassia, Cinnamomum cassia 15g, Siraitia grosvenorii 1, dried tangerine peel 20g, cardamom 10g, and Angelica sinensis 5g, and put them into a seasoning bag; 10g shallots are tied into knots; Ginger10g, give a shot.

2. In a stainless steel soup barrel, add 2kg of bone soup to boil, put it into a seasoning bag, add 20g of onion, ginger and galangal each, 30g of dried yellow pepper, cook for 30min, add 30g of salt and soy sauce, 40g of cooking wine, 20g of Donggu Yipin fresh soy sauce, 20g of pepper and 20g of red rice flour for seasoning and coloring.

Hot sauce:

Ingredients: 750g of fresh millet chili sauce with chopped pepper, 2 bottles of Haitian garlic sauce (230g/bottle), 250g of garlic, 7 bottles of Guilin chili sauce (230g/bottle), 300g of chopped green onion, 300g of Jiang Mo and raw beef, 500g of salad oil, 0/00g of dried tangerine peel/kloc and 0/00g of sugar/kloc-.

Production method: Add salad oil into the pot, when the pot is heated to 40%, add chopped green onion, Jiang Mo and garlic, stir-fry over medium heat until fragrant, add minced raw beef, stir-fry over low heat until it is not cooked, add the remaining raw materials, and stir-fry over low heat.