The ribs bought back by the elders, either stewed soup, or braised, although they are very delicious, but the number of times they are eaten, it will still be greasy, so today I want to share with you another way of eating ribs, which is too fragrant, rich in garlic, tender on the outside, ten times better than the braised pork.
To prepare the garlic pork ribs:
Go to the market and buy a few pounds of fresh and good quality ribs, chop them into pieces, prepare a large bowl, sprinkle a little salt and flour, pour in the right amount of water, and stir well.
Then pour in the ribs, rub and soak for more than ten minutes, so that you can sterilize, but also remove the oil on the top, fish out and rinse with water, control the water and set aside.
Peel and wash the green onion and chop it, peel the ginger and wash it and cut it into fine strips, peel the garlic and wash it and chop it into small pieces, cut the dried pepper into small pieces, buy a lemon, cut it in half to squeeze out the appropriate amount of lemon juice.
Place the ribs, chopped green onion and ginger in a large bowl, pour in the appropriate amount of soy sauce, cooking wine, salt, black pepper, stir well and marinate for 30 minutes.
Take a waterless and oilless plate, pour in the right amount of starch, after the ribs are marinated, throw away the chopped green onion and ginger shreds, and put the ribs into the starch and roll in a circle to ensure that they are thinly wrapped.
Pour a little more cooking oil into the pan, heat over high heat until the oil gets hot, then pour in the ribs and fry over low heat, fry until it is browned, remove the oil and set aside.
Heat the oil in another pan, add minced garlic and dried chili peppers and stir-fry to bring out the aroma, then pour in the ribs and stir-fry evenly, and finally drop the appropriate amount of lemon juice, stir-fry well and you can eat it.