1. Soak the ribs in water for 2 hours to soak the blood inside. Change the water when the water in the middle turns red.
2. The tofu is soaked in water and squeezed dry.
3. Wash the green garlic and red hot pepper, shake dry, and cut diagonally.
4. Cut the ginger well.
5. Heat the pot, pour in a proper amount of oil, and add the ginger shreds.
6. Pour down the ribs that have been drained. The ribs must be dry in the water, otherwise the oil will splash.
7. Fry the ribs until slightly charred on both sides.
8. Add a little salt, light soy sauce, a bowl of water, stir a few times with a spatula, cover the pot, turn to low heat and simmer for 10 minutes.
9. The ribs are almost cooked, open the lid and pour in the tofu bubble, stir fry a few times, then cover and simmer for two or three minutes. If the water dries, add more boiling water.
10. The tofu is soaked and braised, open the lid, pour in the green garlic sprouts and red pepper, and stir fry.
11. Fry until the chili and green garlic are soft, turn off the heat.
12. Lift the pot and serve it on the plate.
Tips:1. The water must be controlled before the ribs are put into the pot.
2. Soak the tofu for a while, rinse under the water, and then squeeze it slightly.
3. Put the green garlic and chili at the end, and fry until soft.
