The essence of this dish is golden garlic, highlighting garlic, and ribs to be fried. Small fire to avoid frying.
Wash the onion and cut into sections, ginger and shredded pork, ribs and frozen into cut into sections, wash and control the dry pot, add soy sauce, cooking wine, salt, monosodium glutamate, sugar, pepper, chopped onion ginger. Grab and marinate for 30 minutes. Don't be too dark in color, don't be too heavy in salt.
Garlic (I used 4 heads) peeled and washed and chopped, fry the oil in the wok, add the garlic to the small fire, fry until golden brown, fry the garlic flavor, remove the dried. When the fire is over, it will turn black.
Continue to use the garlic oil in the wok, add heat to the heat, put the marinated ribs in 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 pot, pour the ribs into the pan and stir fry. Pour the fried garlic and stir fry a few times before the pan, so that the minced garlic is evenly wrapped on the ribs. The movement should be fast and steady. The ribs and minced garlic are both. Can't be fried and blackened. Go out of the pot.
The beta version 1.0 is not enough garlic, the pork ribs are not in place, the 2.0 version is fueling ~