Rinse the ribs with blood, cut them into pieces, drain them, and marinate them with salt, soy sauce, ginger, garlic and raw flour for more than 1 hour;

2.

Stick a layer of raw flour on the ribs before cooking in the oil pan, and shake off the excess raw flour before cooking;

3.

Put oil in a small milk pot, cook until it is hot, put the pork ribs with raw flour in, and fry over high fire 1 min;

4.

Turn a small torch to fry until cooked, and finally open a big fire to fry for half a minute to force out the oil;

5.

Pick up the ribs, drain the oil and let them cool;

6.

Put sugar, white vinegar and tomato sauce into the pot together, add 2 tablespoons of water and cook into a thick sweet and sour sauce;

7.

Put the cool ribs into the pot;

8.

Add the colored pepper (the colored pepper is scalded in boiling water first), stir-fry evenly, and put each sparerib with sweet and sour sauce.