1. Rinse the ribs clean of blood, chop and drain, and marinate them in salt, soy sauce, ginger, garlic and cornstarch for more than 1 hour;

2. Stick a layer of cornstarch on the ribs before putting them into the frying pan, and shake off the excess cornstarch before putting them into the pan;

3. Heat oil in a small saucepan until it is overheated and put the cornstarch-sticky ribs into it, and fry them for 1 minute on a high flame;

4. Turn down the heat to a low flame to fry them, and finally turn on the high flame again for half a minute to force out the oil;

5. Remove the ribs, drain the oil and let them cool. Finally, turn up the heat and fry for half a minute to force out the oil;

5. Remove the ribs, drain off the oil and leave to cool;

6. Put sugar, white vinegar and ketchup into a pot, add 2 tablespoons of water and cook to make a thick sweet and sour sauce;

7. Put the cooled ribs into a pot;

8. Add colorful bell peppers (blanch the bell peppers first in boiling water) and stir-fry well to coat each piece of ribs with the sweet and sour sauce;

9. Add colorful peppers (blanch the peppers first in boiling water), stir-fry well, let each piece of ribs stick to the sweet and sour sauce;

10. piece of ribs are sticky sweet and sour sauce can be;