1. Wash the small ribs and chop small pieces, blanch them in a pot with boiling water (add cooking wine in the water), and take out the blood.
2. Put the konjac in boiling water and cook for 10 minutes, then slice it after cooking.
3. Prepare the zaba chili. If it is not sold, you can soak the dried chili with water one day in advance, and use the cooking machine to break it.
4. Shred ginger.
5. Heat up the pan, add the ribs, fry until the surface turns yellow, add water and simmer until cooked, then add the konjac and fry together.
6. Stir-fry the water, add shredded ginger and chili, and fry the chili (the surface of the chili is slightly dry and the oil turns red).
7. Finally, pour half a bottle of Laoganma water tempeh, and mix well.
Tips:The water tempeh is a bit salty, so be careful when adding salt and put a little less first.
