1. Put the ribs into the pot, add appropriate amount of water, green onion and ginger and cooking wine, boil on high heat, and cook on low heat;
2. Rinse the cooked ribs with non-hot hot water, add salt, and marinate for about 10 minutes;
3. Cut pineapple into pieces and soak in light salt water for a while;
4. Remove and drain the water for later use;
5. Sliced onion, green and red pepper;
6. Ketchup, sugar, water and 10g wet starch are mixed to form a sweet and sour sauce;
7. Add eggs and flour to the rest of the wet starch, stir evenly to form a deep-fried paste;
8. Put the marinated spare ribs into the deep-fried paste and hang the paste;
9. When the oil pan is heated to 70-80% hot, add the ribs;
10. Fry until the surface is golden and crisp, remove the oil;
11. Start the wok and sauté the minced ginger and garlic;
12. Add onion, green and red pepper slices and stir fry for a while;
13. Add the sweet and sour sauce, stir fry until the sauce thickens;
14. Add pineapple chunks and stir-fry evenly;
15. Add the fried ribs;
16. Stir fry quickly until the ribs are evenly covered with sauce.
Tips:1. Cook the ribs first and then deep-fry. When frying, the oil temperature is slightly higher, and the surface of the ribs is golden and crispy. Because the ribs are cooked, they don’t need to be re-fried. They will be crispy on the outside and tender inside.
2. When frying the sauce, use low heat and slowly fry until thick.
3. After adding the fried pork ribs, stir fry quickly and spread the juice evenly, so as not to eat too much water into the pork ribs and cause it to not be crispy.
