Large ribs, tapioca starch, ginger, shallots, eggs, star anise, dried chili peppers, wheat starch

First soak the large ribs in warm water for half an hour, remove and drain , and then use a tool to knock the big rows, knock the front and back of the big rows, this will make them more tender. Put the chopped ribs into a basin and marinate. First add a little salt, ginger slices, cooking wine, beat in an egg white, and knead evenly

Then add two small spoons of tapioca starch, and again Catch evenly and marinate for half an hour. Crack a whole egg into a bowl, add a little cold water, mix well and set aside. Add a little wheat starch to the plate. Coat the marinated ribs with a layer of egg liquid and cover both sides. Then evenly dip it in a layer of cornstarch

Put it into a 50% hot oil pan, fry until golden brown on both sides, take it out, and fry until light yellow. Pour oil into the hot pan, first add ginger slices and sauté until fragrant, add the fried ribs, then pour in a little dark soy sauce, light soy sauce, an appropriate amount of oyster sauce, two star anise, a little dried chili pepper, a green onion knot, and add the Add the cold water to the ingredients

Add 4 small spoons of sugar, cover the pot and bring to a boil over high heat. Simmer over medium-low heat for 20 minutes. When the soup is almost reduced, pick out the star anise and green onion knots inside. Pour a little balsamic vinegar in front of the pot, then take it out of the pot, and finally sprinkle some chopped green onions for a delicious treat