Seasoning: millet pepper (moderate amount), pepper (moderate amount), star anise (moderate amount), cinnamon (moderate amount), fragrant leaves (moderate amount), garlic (moderate amount), ginger (moderate amount) and cumin granules (moderate amount).

Kitchenware: wok

1, chop the ribs into small pieces, wash and drain. Because the ribs are not blanched, they should be washed three times repeatedly.

2. Marinate with marinated ribs for 30 minutes.

3, put the right amount of cooking oil in the wok, you can not pass the ribs, burn them until warm, add the ribs, and fry them on medium heat.

4. Turn it over from time to time when frying.

5, fry until the surface is brown, from the pot.

6. When frying ribs, prepare ingredients: cut the millet pepper in half. Slice lotus root. Wash celery, separate leaves from stalks, and cut celery stalks into sections. Slice the onion. Slice ginger. Cut the garlic in half. Packed separately according to the order of taking out the pot: millet pepper, pepper, fragrant leaves, star anise, cinnamon and cumin are put together. Put ginger and garlic together, lotus root slices alone, celery stalks, onions and green peppers together, and celery leaves alone.

7. After the ribs are cooled, put them in a pot and fry them for about 5 minutes on medium heat.

8. Pour the oil in the wok, leave a little oil, add millet pepper, pepper, fragrant leaves, star anise, cinnamon and cumin, and fry for a while.

9. Add cooking wine, lobster sauce, sugar, soy sauce and chicken essence and mix well.

10, add garlic and ginger.

1 1, stir-fry lotus root slices evenly.

12, stir the ribs evenly and add a little broth or water.

13, stir-fry celery stalk, onion and green pepper.

14, add black pepper, pepper powder and cumin powder, and fry until dry.