1、After the pot is hot, add oil. It needs more oil, because you need to fry the ribs first. Add ginger when the oil is 70% or 80% hot, and then add the cut ribs. Turn the ribs from time to time to avoid uneven heating.

2. When the ribs are dark golden yellow, remove the ribs. Pick out the ginger. Stir fry the garlic, salt, sugar and cooking wine together. Stir for a few times, then put the ribs into the pot and continue to fry. Stir fry for a few times, then put the ribs into the pot and continue to fry.

3、Stir fry for about two minutes, add vinegar, stir fry a few times, add chicken essence, stir fry a few times.

4、Turn off the heat and leave the pot. Leave the pot. Sprinkle a layer of green onion on the plate.

Translation:

1, the pot is hot and then add oil, oil should be more oh, because you want to fry a fried ribs first. When the oil is seven or eighty percent hot, add ginger, then add the cut ribs. To turn the ribs from time to time, lest the heat is not uniform.

2, to the ribs were darker golden brown color, fish out the ribs. Pick off the ginger. Leave a small amount of oil in the pan, put the garlic, salt, sugar, cooking wine together and stir-fry, stir-fry a few times and then put the ribs continue to stir-fry.

3, about two minutes to stir fry it, add vinegar, stir fry a few times, add chicken essence, stir fry a few times.

4, turn off the fire out of the pot, in the plate when the top layer of spring onions sprinkled.