Cut the big ribs into strips, wash them, dry them in the air, add 5g salt and 1g tender meat powder, and mix well until the meat becomes sticky.

Add eggs, corn starch and custard powder, and stir well.

Heat the oil until the oil temperature is as high as 70% (there are small bubbles on the oil surface), put the sauce strips into the oil pan one by one, turn on the medium heat, and control the oil temperature at 40% to 50%, which is lower than at the beginning, until the sauce strips float on the oil surface. If you are not sure whether it is cooked, you can pinch off the strips to see if there is white meat in the middle, and then take out the ribs to control the oil.

Pour a little oil into the pot, add tomato sauce and sour plum sauce, add sugar, heat and stir well, season according to your own sweetness and sour taste, adjust the taste a little stronger when you taste it, then add strips, stir fry in the pot, and wrap the sauce with strips, which can't be too long. Then take out the pot and put it on the plate.