Chop a catty of ribs into small pieces 3-4 cm square, wash them, boil them in water to remove blood foam, then wash them, drain them, and marinate them with cooking wine, salt, corn flour, pepper and monosodium glutamate.

Half a bowl of white flour, knock in an egg, add a little water (about half the amount of flour) to make a uniform batter, and add a little fine salt to the batter.

When the oil pan is on fire, roll the marinated ribs in the batter with bamboo chopsticks, wrap them in the batter, fry them quickly in hot oil until golden brown, and drain the oil with a colander.

After the pan is cleaned, add a little oil, add two pieces of garlic and two pieces of ginger, add half a bowl of mixed juice of soy sauce and vinegar (the ratio of soy sauce and vinegar is about 1: 2), add a teaspoon of white sugar, burn well, add a small row of fried juice (you can add a little water-based powder to thicken the juice), and sprinkle with scallion when filling the pan.