1, wash the ribs and cut into sections, and let them stand in water for 10 minutes. Onion 1 root section, ginger slice for later use. Drain the blood from the ribs, wash and drain them, and add onion, ginger slices (3 slices), 2 tbsp cooking wine and 1 tbsp salt for curing.

2, the pepper is cut into sections for use.

3. Chop the dried pepper and 30 slices of pepper (together with garlic slices and ginger slices) for later use.

4. Cut the onion into rings, and cut the remaining onion into sections for later use.

5. Take the starch and put it in the plate for later use. Put the oil in the pan, turn to low heat, coat the ribs with dry starch, fry in the oil pan for 10 minutes, drain and take out for later use.

6. Leave the bottom oil in the pot and turn to medium heat. Add 1 tbsp watercress, dried pepper, prickly ash, ginger and garlic, slice and stir-fry until fragrant.

7. Add green and red peppers, ribs, onions and shallots and mix well.

8. Turn the heat down, add 4 tablespoons cooking wine, 2 tablespoons sugar and 1/2 tablespoons salt and mix well.

9. Turn off the fire, sprinkle sesame seeds on the plate and call it a day.

end

Matters needing attention

Pay attention to the recipe and don't burn it.

It is very important to wrap ribs with dry starch, which not only tastes delicious on the surface, but also ensures personal safety. Wrapped in starch will not leak oil in the frying pan ~

The best way to drain oil from ribs is to take chopsticks out one by one without using spoons and shovels, haha ~

You can add your favorite side dishes such as potato chips and diced lotus root ~ stir-fry the ribs before stir-frying the side dishes ~ other steps are still the same ~

I hope I can help you.