Preparation materials: ribs 1000g, 3 shallots, 6 red peppers 1, 6 garlic, ginger 1, onion 1, and corn flour 100g.

The specific practice is as follows

Step 1: First, we need to blanch the ribs, remove the floating foam and wash them, and then drain the water. Blanched pork ribs should not be put directly in the oil pan, but should be pressed in a pressure cooker for 15 minutes. Only by processing in this way can the salt and pepper spareribs become tender and easy to bite out. At this time, chop the onions and sweet peppers for later use.

Step 2: Next, put a spoonful of soy sauce into a big bowl with ribs, mix well, then sprinkle with corn starch and mix well again, so that every rib is covered with corn starch. Clean the wok, and then add more cooking oil. I put salad oil here. You can also use rapeseed oil. When the oil temperature is 50% hot, turn to low heat and add more.

The ribs must be put in piece by piece. Remember not to pour them together. First, fry the ribs in the pot, sear and fry the surface, and then take them out to control the oil.

Step 3: Leave a little cooking oil in the wok, add minced ginger and garlic, chopped green onion and minced red pepper, and add a little edible salt. First stir-fry the ingredients in a wok until the minced onion can stick to the surface of the ribs.