| Spare ribs | 1 kg |
| Green pepper (note the tips) | 5 |
| Dried red chillies | 5 |
| Spring onions | A root |
| Salt (large grain sea salts are best) | 1 tsp |
| White sugar | 1 tsp |
| Cooking wine | 1 tbsp |
| Soy sauce | 1 tbsp |
| Starch | 4 tbsp |
- Wash peppers, cut in half, remove seeds. Red pepper over the water drain (is not easy when frying black). Wash ribs chopped, boiling water 10 minutes remove and add sugar, Mirin, soy sauce and starch, pork ribs fully wrapped.
Kitchen anti-Ying Chao friends time short, but each different taste preferences, if you like tender boiled for a while, I personally like Al Dente, 10 minutes is enough. Please make adjustments, you may try 20 minutes to 25 minutes. Boiled water, is boiled meat, the fire boiled. Add wine and Ginger help to remove the fishy smell.
- Pour a thin layer of oil in the Pan, not too many ribs you have oil. Heat oil and cook until golden on both sides.
- The ribs out, frying green peppers in remaining until green pepper patterns occurs (the legendary Tiger … ）。 Find a time cutting an onion.
- Put the ribs back, add salt and green onions and stir-fry for two minutes.
- Pot meals! A bowl can not stop!
