1. Prepare the ribs, dried red peppers, Chinese pepper, hot peppers, sliced ginger, and green onions. Wash them separately and set aside.
2. Cut off the roots of the dried red pepper and cut into sections.
3. Cut the ribs into sections of about 3 cm in length.
4. Put the ribs in a small bowl, add appropriate amount of salt, sugar, monosodium glutamate, and chicken essence.
5. Pour in some dark soy sauce and cooking wine, then mix well with chopsticks and marinate for 20 minutes.
6. Remove the root stalks of the hot pepper and cut into sections diagonally, and cut the green onions into sections diagonally.
7. Put the marinated spare ribs into the 80% hot oil pan, and fry the spare ribs until they are cooked through.
8. Leave the oil in the bottom of the pot, add dried red pepper, sliced ginger, green onion, and Chinese pepper, and stir fry for a fragrance.
9. Add the oiled ribs and hot peppers and stir-fry evenly.
10. Add the right amount of Pixian bean paste, add the right amount of pepper, stir fry evenly and put it on the pan.
11. Finished product.
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