Gourmet: Jiangsu cuisine

Ingredients: ribs 500g, soy sauce, brown sugar (or white sugar), red vinegar, onion, ginger, vegetable oil, etc.

Preparation: Chop a catty of ribs into small pieces 3-4 cm square, wash them, boil them with water to remove blood foam, then wash them, drain the water, and marinate them with cooking wine, refined salt, raw flour, pepper and monosodium glutamate. Beat in an egg, add a small amount of water (about half the amount of flour), and mix them into a uniform flour paste.

Production: After the oil pan fire, wrap the marinated ribs in the batter with bamboo chopsticks and wrap them on the lake, then quickly fry them 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, stir fry slightly, add half a bowl of mixed sauce and vinegar (the ratio of soy sauce and vinegar is about 2: 1), and add a little oil.