Main Ingredients: 500g ribs, half onion, 1/3 red pepper, 1/3 yellow pepper, half papaya.

Accessories: 1/2 tablespoon of high concentration white wine, 1 egg yolk, 1 teaspoon of salt, cornstarch.

Toppings: 3 tablespoons eggplant juice, 2-3 tablespoons sugar, 2 tablespoons chicken juice, 1 tablespoon white vinegar, 1 tablespoon dark soy sauce.

1. Prepare the main ingredients.

2. Wash the ribs and soak them in water for half an hour, soaking them in blood and turning them over halfway through.

3, the papaya with a garlic press into the papaya puree into the ribs, grab and mix well after marinating for 1 hour, halfway must turn over. ?

4: Wash the ribs with water and dry them with kitchen paper. Add salt, white sauce, cornstarch and egg yolk into the ribs, mix well and marinate for 30 minutes.

5, onion, red pepper and yellow pepper cut into slices, flavor sauce to mix well.

6, the ribs in turn evenly coated with cornstarch.

7: Heat oil in a dry pan until it reaches 5 degrees Celsius (bubbling), then deep-fry the ribs for about 10 seconds, then lower the heat until the ribs solidify and float on the surface of the oil, then remove from the pan (about 5 minutes).

8. Fry again in medium-high-temperature oil, then drain the oil into a bowl.

9: Pour the sauce and 1 bowl of water into the wok and cook over low heat until boiling.

10: Pour in the fried ribs and stir-fry to coat the ribs with the sauce.

11, pour in onions, red and yellow pepper slices stir fry for a moment.