material

A sparerib

Cut ginger into three pieces.

Chop 4 cloves of garlic. You can add more garlic if you like.

How many slices of onion did you cut?

A little fish sauce (the finishing touch)

2-3 tablespoons soy sauce

Sugar 1-2 seasoning spoon

No salt! Fish sauce and soy sauce are very salty, so there is no need to add salt according to the amount. No salt!

Starch water half bowl

working methods

Get the materials ready, and don't shoot the starch water.

Grab fresh ribs and a spoonful of dried starch, give them a bath, rinse the starch with clear water for about one minute, and the meat will be clean, white and tender, waiting for the pot.

Medium heat, oil in a hot pan, saute shredded ginger until the ribs are golden and there is no excess water (if there is no oil leakage, the water will be gone). )

About this time, take it out for later use.

Add garlic to the oil in the pan and stir-fry until fragrant. Pour in fish sauce, lettuce, sugar and sauce until it bubbles. Pour in ribs, stir-fry and color. Pour in half a bowl of starch water and continue to stir-fry over medium heat until the juice is collected and the ribs are evenly covered with beautiful golden sauce. The juice should be dry before it tastes crisp. Finally, add onions and stir-fry to taste.

Serve!