1. Chop the fresh ribs into pieces of about 8 cm (smaller if you like), add water to the pot, soak the ribs, add Axe brand food powder and white vinegar to make them foam and react chemically, fully remove the blood from the ribs (the ribs without blood can only be fried into golden brown), and rinse the ribs with running water after soaking for two hours. 2. Drain the extruded ribs with a clean towel, put them into a pot, add a proper amount of salt, chicken powder, white pepper powder and a little sugar, grab them evenly, add garlic juice (without garlic residue) filtered after being stirred by a juicer in advance, and let the ribs absorb the garlic juice evenly, then beat in two eggs and mix well. Add glutinous rice flour, so that the ribs are evenly coated with glutinous rice flour (you can also add a little custard powder and raw flour according to your personal preference). 3. Heat the oil in the pot to 60% heat (about 180 degrees), evenly add the ribs, and slowly fry until golden brown. 4. Place the golden ribs around the big disk, and decorate the middle with flowers and plants. The garlic-flavored ribs made by this method have golden appearance, crisp and tender meat and full garlic flavor. This method can also be used to make garlic chicken wings and garlic palm treasures.