1. Large collection of raw materials. . .
2. Blanch the ribs and drain. Add soy sauce code base flavor and color.
3. Take advantage of the time of detoxification and pickling, and process other ingredients. Pickled ginger, pickled peppers, old ginger, and Erjingtiao cut into froth. Garlic is dual-purpose, one is not cut and burned with bitter gourd, the other is divided into two as one of the base flavors.
4. Put an appropriate amount of rapeseed oil in the pot, heat up, add Chinese pepper, pickled pepper, pickled ginger, garlic cloves, and bean paste, and stir fry until fragrant.
5. After sautéing, add the ribs and stir fry until the edges of the ribs just start to fry.
6. Add beer. Summer is here. I mostly cook with beer. Beer itself can also fight fire.
7. Set the fire to a large fire, turn to a low fire and burn for 20-25 minutes.
8. Add bitter gourd and garlic, stir-fry evenly, and cook for 10-15 minutes. Bitter gourd can be cooked thoroughly.
9. Finally, add the frothed green pepper and stir-fry, and the pan is stirred.
