1. First, boil the scallion oil. Cut the shallots, cut the shallots and vegetables (leave some shallots and vegetables as ribs). If there is moisture, pay attention to control drying.

2. Add oil to the wok, heat it up, add the onion, boil the onion and slightly change color, then add the onion.

3. Turn off the fire when the domestic scallion turns golden. After the oil cools, strain out the scallion and put it in a small bowl for later use.

Boiling of scallion oil is complete.

4. Chop the ribs, peel and slice the garlic cloves, and slice the ginger for use.

5. Boil the water in the pot, add a little ginger and garlic slices, blanch the ribs after the water boils, and remove the ribs for later use.

6. Put onion oil in the wok, add a little sugar, add ribs and stir fry after the oil is hot.

7. Add the right amount of soy sauce (according to personal taste), add the onion, and add water to the ribs. When the fire boils, turn to medium heat for cooking.

8. After about 10 minutes, turn to high heat to collect juice.