2. Chop the ribs into small pieces, soak them in clear water for a while, and then soak them in bleeding water and impurities. Marinate the ribs with proper amount of soy sauce, salt, chicken essence and ginger slices for about half an hour.
3. The middle time is used to stir-fry peppers and salt. Mix pepper and salt, pour into a hot wok (no need to put oil), stir-fry over low heat until fragrant and the color of salt turns slightly yellow.
4. Stir-fry the salt and pepper, put them on the chopping board and crush them with a rolling pin, and you can make your own salt and pepper. Wash coriander, cut into pieces, drain, pat garlic loose, and cut pepper into small pieces for later use.
5, use half an egg and flour, add the right amount of water to make a thinner batter. Put the oil in the pan to 60% heat, put the ribs in the batter, and fry them in the oil pan until they change color.
6. Take out the fried ribs. When the oil temperature is slightly higher, add the ribs and fry for the second time. The color is slightly darker and take out. You can use oil-absorbing paper to absorb the oil a little.
7, put a small amount of oil in the pot, add garlic, celery, pepper to stir-fry the fragrance, pour in the fried ribs, sprinkle with the right amount of salt and pepper.