1. First, we prepare ingredients, some fresh mushrooms, and 500g spareribs. Peel the processed spareribs along the thin seam, chop them into small pieces, put them in a pot, add 2g of salt, and soak them in appropriate amount of water for 10 minute, which can better remove the blood of spareribs.
2. Then prepare side dishes, three vermicelli, a washed lettuce, a washed spinach and a sliced tomato. Side dishes can be added according to personal taste.
3. Two oblique knives cut the garlic seedlings into sections, several shallots are also cut into sections, one white scallion is cut into horseshoe pieces, one ginger is cut into rhombic pieces, and several garlic pieces are all in the same pot.
4. 10 minutes later, clean the ribs and squeeze out the water for later use, and then prepare 200 grams of bad peppers.
After all the materials are ready, we begin to cook. Heat the oil in the pan and drain the ribs in the strainer. When the oil temperature rises to 50% and the oil surface is blue, pour the ribs into the pot and fry for about 5 minutes. Turn the ribs frequently to make them evenly heated. Fry until the surface is brown, then take out the ribs.
6. Leave the bottom oil in the pot. When the oil is hot, sprinkle a pinch of green pepper and a handful of dried pepper, turn it down to make it spicy, pour in the prepared small ingredients, turn it over for a while to extract the fragrance, pour in the bad pepper and stir well. Add the right amount of water from the side of the pot to start seasoning.
7. Add 1g salt, a little sugar, 1g pepper and 10g soy sauce, stir well, pour in the fried spareribs, cover the pot, and cook for 10 minute on medium fire to let the spareribs absorb the juice.
8. 10 minutes later, put the ribs into the hot pot, and the mushrooms can be eaten as hot pot when brushed with side dishes.