4 red onions

Garlic 2 petals

2 red peppers

White sugar, soy sauce, sesame oil, salt.

Choose small ribs with a ratio of three to seven, wash them with clear water and drain them. Chop the onion, remove the seeds and shred the red pepper.

Heat up the oil in a hot pan, keep the fire high, and stir-fry the ribs in the pan. While frying, you will see the ribs slowly turn color and come out of the water.

After shedding, you need to continue to stir fry until the fat overflows and the ribs turn brown.

Add oil to a hot pan, add chopped red onion, then add sugar and stir-fry over low heat.

After the sugar melts, add salt, drain first, then add garlic and stir fry.

Return the spareribs to the pot, stir-fry and color them constantly.

Then pour in a little sesame oil to finish, then pour in shredded red pepper, and serve.

Special note 1, the small ribs with fat, thin and notoginseng are chosen for better oil production.

2. When the ribs are fried for the first time, they should be fried until they are 78% mature.

3, this dish can not use a non-stick pan, but use a Chinese-style large iron pan, because the temperature rises quickly, and by the vitality of the fire, the pan is constantly stirred and shoveled, so that it can be cooked without adding any liquid.