Ingredients: 500g pork ribs, 2 tablespoons garlic foam, 1 tablespoon oyster sauce, 1 tablespoon cooking wine, 2 tablespoons soy sauce, 1 tablespoon honey, half a spoonful of black pepper, a proper amount of chopped black pepper and 1 tablespoon corn starch.

Exercise:

1, 500g spareribs are soaked in cold water 1 hour to remove blood (generally, thick spareribs are marinated after blanching, so don't cook them after blanching. Just put the ribs in a cold water pot and cook until more blood bubbles emerge, then turn off the heat. Boiling will cause the meat to be overcooked, and the seasoning will not penetrate, which will lead to the inability to marinate.

2. Add 2 tablespoons of garlic foam+1 spoon of oyster sauce+1 spoon of cooking wine, 2 tablespoons of soy sauce+1 spoon of honey+half a spoonful of black pepper+appropriate amount of black pepper, grab it evenly, and marinate at room temperature 1 hour.

3. When the oil temperature in the pot is 70% (there are many small bubbles at the bottom of the oil), zui will fry slowly for 8 minutes, and then directly open zui to fry until it is slightly burnt.