The essence is that the garlic is golden, the garlic is prominent, the ribs are fried and cooked, and the small fire is fried to avoid the fried paste.
Pickled: Scallion washed and cut into sections, ginger shredded, ribs frozen and cut into sections, washed and dried, put in soy sauce, cooking wine, salt, monosodium glutamate, sugar, pepper, chopped onion ginger. Grab and marinate for 30 minutes, the color should not be too deep, and the salt should not be too heavy.
Garlic (I used 4 heads) peeled and washed and chopped.
Heat the wok with oil, add the minced garlic to a small fire, fry the garlic flavor, and remove the dried. (If the garlic is bitter because the fire has passed, you can't wait for the golden, wait for the incense, you can start the pot, and the garlic will be fried again.)
Continue to use the garlic oil in the wok, add heat to the heat, add the marinated ribs to the pan and fry, remove and control. (First fry for 10 minutes, then bake together with hot oil for 5 minutes)
Leave the bottom oil in the pan, pour the ribs into the pan and stir fry. Pour the fried garlic and fry a few times before the pan, so that the minced garlic is evenly wrapped around the ribs. Pork ribs and minced garlic can not be fried and blackened! ! !
Go out of the pot, sprinkle with parsley and eat!