1. Soak the small ribs in blood and drain the water, then use 3 grams of salt, rice wine, light soy sauce, cornstarch, and marinate for 2 hours.
2. Peel the lotus root and cut into strips
3. Prepare tomato sauce and coriander
4. Fry the ribs in a hot pan with warm oil until slightly yellow and pick up
5. Wait for the oil temperature to rise, then fry it until golden red, then pick it up
6. Save the base oil and add the tomato juice to explode the aroma
7. Fry the lotus root in the pot until the color changes
8. Add salt to taste
9. Return the ribs to the pot and add sugar to adjust the sweet and sour taste
10. Pour a little sesame oil at the end, stir-fry evenly, turn off the heat and bring out the pan
11. Serve after adding coriander
Tips:1. After the lotus root is cut and adjusted, soak it in clean water to avoid blackening
2. The ribs have been marinated, add salt to adjust the bottom flavor when frying the lotus root
3. The tastes of each family are different, adjust according to their own tastes
