Ingredients: 750g ribs.

Ingredients: a certain amount of millet pepper (depending on personal tolerance), pepper 1 spoon, 2 star anise, cinnamon 1 small piece, 2 fragrant leaves, a little cumin, 2 garlic, 2 ginger, 200g lotus root, 3 green peppers, half onion and 400g celery.

Pickled ribs: cooking wine 1 tbsp, starch 3 tbsp, soy sauce 1 tbsp, a little spicy and fresh.

Seasoning: cooking wine 1 tbsp, lobster sauce 1 tbsp, soy sauce 1 tbsp, sugar 1 2 tsp, black pepper 1 tsp, pepper powder1tsp, and a little cumin powder. A little chicken essence.

1, chop the ribs into small pieces, wash and drain.

2. Marinate with marinated ribs for 30 minutes.

3, put a proper amount of cooking oil in the wok, you can not pass the ribs, burn them to warm, put the ribs, and fry them on medium heat.

4. Turn it from time to time when frying.

5, fry until the surface is brown, remove the pot.

6. When frying ribs, prepare the ingredients: cut the millet pepper in half. Slice lotus root. Wash celery, separate leaves from stalks, and cut celery stalks into sections. Slice the onion. Slice ginger. Cut the garlic in half. Packed separately according to the order of the pot: millet pepper, pepper, fragrant leaves, star anise, cinnamon and cumin granules are put together. Put ginger and garlic together, lotus root slices alone, celery stalks, onions and green peppers together, and celery leaves alone.

7. After the ribs are cooled, put them into the pot and fry them for about 5 minutes with medium fire.

8. Pour out the oil in the wok, leave a little oil, add millet pepper, pepper, fragrant leaves, star anise, cinnamon and cumin, and fry with low fire for fragrance.

9. Add cooking wine, lobster sauce, sugar, soy sauce and chicken essence and stir well.

10, add garlic and ginger.

1 1, stir-fry the lotus root slices evenly.

12, stir the ribs evenly, add a little broth or water.

13. Stir the celery stalk, onion and green pepper evenly.

14. Add black pepper, pepper powder and cumin powder and stir well.