Raw materials

** 1 piece of preserved fish, 2 ribs, 3 grams of green onion, 5 grams of ginger, 5-6 cloves of garlic, 2 small onions.

Seasoning

** 3 tablespoons of vegetable oil, 2 tablespoons of cooking wine, 4 tablespoons of tomato sauce, 3 tablespoons of broth, 2 tablespoons of honey, brown sugar to taste, salt, chicken essence.

Practice

1: Put the ribs pieces into a pot of cold water, and fish out after the water boils to remove the blood.

2: Soften the preserved fish and cut it into small cubes, steam it in a pot.

3: Add hot water to the pot, add sliced ginger and scallions, cooking wine, and cook the ribs over medium-low heat until 9 minutes old.

4: Heat vegetable oil in another pot and sauté garlic and ginger.

5: Add other seasonings and stir-fry well.

6: Stir-fry the ribs and preserved fish for a few minutes on medium heat.

Tips

1, brown sugar in the usual cooking is less used, generally use white sugar rock sugar or something more, the bird this time to add a bit of improvisation, one is to increase the sweetness, the second is to increase the taste of the feeling of thickness, the third is that you can let the dishes deepen some of the color, there is a role of color.

2, cooking ribs of the soup can be used to make soup or a vegetable soup or something quite good yo!