Raw materials: ribs, sprouts, leeks, dried peppers, prickly ash, cooking wine, soy sauce, sesame oil, sugar, monosodium glutamate, onion, ginger, garlic and dried starch.

The practice of small rows of dried incense:

1. First cut the small ribs into inches, cut the leeks into inches, and cut the onions, ginger and garlic into sections respectively.

2. Pour water into the pot to boil, add cooking wine, slice onion and ginger, blanch the ribs (remove the blood in the ribs), and use oil-absorbing paper to absorb the water on the surface of the ribs for later use.

3. Wrap a layer of dry starch on the surface of the ribs, then fry them in an oil pan at a temperature of about 5 minutes until they are fully cooked, and then take them out. When the oil temperature in the oil pan rises, pour the ribs into the oil pan again and fry for about 15-20 seconds, then take them out and drain the oil for later use.

4. Heat the bottom oil in the pot, add pepper and dried pepper to stir fry, add onion, ginger, garlic slices and sprouts to stir fry, add leek and fried ribs to stir fry again, stir fry cooking wine, soy sauce and sugar evenly, and pour sesame oil and monosodium glutamate out of the pot.