The method of garlic-flavored spareribs is as follows:

Material preparation: 3 kg of spine spareribs, 1 cucumber, 1 sweet pepper, 1 egg, 1 ginger, 2 garlic heads, 1 green onion, 3 grams of pepper noodles, 2 grams of cooking wine, 3 grams of sugar, 3 grams of salt, 5 grams of soy sauce, 3 grams of oyster sauce, 1 grams of sweet potato starch, etc.

1. Wash the spine ribs, put them in a pot with cold water, add a few slices and green onion leaves, 2g cooking wine, boil them with strong fire to remove blood, and remove the blood foam in the middle (if you don't need to blanch the ribs, just soak the blood for about 3 minutes, because the meat of the spine ribs is thick and there is a lot of blood, so you can't soak them cleanly, so blanch them.

2. After blanching for 2 minutes, take out the spareribs and rinse them with clear water for several times. After washing the blood foam and impurities, take them out and drain the water for later use.

3. Start making ingredients and seasonings. Wash the cucumber and cut it into cubes. Remove the seeds from the sweet pepper and cut it into cubes. Peel 2 heads of garlic and chop them into minced garlic, and cut ginger and scallion into minced garlic and put them into bowls for later use.

4. After the seasoning is prepared, start to marinate the ribs, put the drained ribs into a pot, add half of chopped garlic, ginger and green onion in turn, and leave no onion for later use, then add 2g of cooking wine, 3g of salt, 3g of pepper noodles, 5g of soy sauce and 3g of oyster sauce, add eggs laid by a rooster, and 1g of starch, preferably.

5. Then, fully knead it with small hands, then cover it with plastic wrap and marinate it for more than 4 hours. Of course, it can be marinated for about 6 hours if there is enough time, and the longer the instant, the more delicious it will be.

6. The ribs have been marinated for almost four and a half hours, so they can be dried. First, loosen the oil in the pot, which is about 1 kg, and turn on the high fire until it is 6% hot, that is, just put a chopstick and start bubbling. Then turn on the low fire and fry the marinated ribs one by one.

7. In the process of frying, turn it over at any time to prevent the pan from sticking and frying. Don't hurry in the process of frying! Be patient, fry the ribs slowly, fry them thoroughly, until they are golden yellow, then turn on a big fire and stir them with high temperature, mainly to let them spit out the oil sucked in, usually about 1 seconds, and then quickly take them out and drain the oil for later use.

8. Leave the bottom oil in the pot, pour in the remaining minced garlic and chopped green onion, stir-fry until fragrant, pour in the diced cucumber and minced sweet pepper and stir-fry evenly, then pour the fried spareribs into the pot, add 1g of salt, 5g of soy sauce and 2g of chicken essence, stir-fry evenly, then take out the pot, plate and eat.