The secret of frying crispy and juicy is the firepower of the first fire and then the small fire.
Cut 2 to 3 knives on the pork and cut the ribs and sprinkle with salt and pepper.
Mix A in a container and set aside.
Put the pan in the salad oil and heat it. Cook the pork on both sides and fry until it is colored.
Turn to low heat, add 2 to cook for 5 minutes, and finally turn to high heat until the juice is collected.
After the big bubble appears, stir-fry the meat and stir it.
Cut the pork ribs first to prevent the pork from shrinking and evenly heated.