1. Wash off the blood in the fine row, put a few slices of ginger in a pot under cold water to remove the smell.
2. Blanch until the water boils, turn off the heat, and pinch it out with chopsticks.
3. Wash off blood foam with warm water.
4. Heat a proper amount of oil in a pot, and burn a proper amount of Chinese pepper, sesame pepper, ginger garlic, bay leaves, and dried red pepper to fragrant.
5. Put the ribs in.
6. Stir fry a few times.
7. Appropriate amount of salt, light soy sauce, dark soy sauce, sweet noodle sauce.
8. Stir fry evenly.
9. Pour in 3 bowls of semi-clear water and bring to a boil.
10. Simmer over medium-low heat for 40 minutes.
11. Cut green and red peppers into diamond-shaped slices (segments).
12. Collect the juice on medium heat for about 5 minutes.
13. At this time, the soup becomes thicker and the color is yellowish sauce.
14. Add green and red peppers.
15. Stir fry a few times, turn off the fire and serve.
16. Finished product.
17. Finished product.
18. Finished product.
Tips:Stir-fry the two parts for a few times. The stewed ribs are tender and free from the bone.
