1. Cut the sub-row into small sections, soak the bleeding water with clean water, and change the water several times in between.
2. Add an appropriate amount of cooking wine, 1 teaspoon of salt, 2 tablespoons of light soy sauce and 1 egg to the soaked ribs.
3. After mixing well, add 1 tablespoon of glutinous rice flour and stir evenly with chopsticks until there is no dry powder, then marinate for 20 minutes.
4. Add 1 scoop of cornstarch and water to make water starch and set aside.
5. Put an appropriate amount of oil in the pot and add the marinated ribs.
6. When the oil temperature rises, the ribs are set, then use chopsticks to scatter them and fry them until golden brown.
7. Leave a little base oil in the pot, add 1 tablespoon of tomato paste and some sugar, stir well, add a little water and 2 tablespoons of vinegar to make sweet and sour sauce.
8. Add the fried ribs and quickly stir evenly, so that the ribs are covered with sweet and sour sauce.
9. Finally, add water starch to thicken and stir-fry evenly and then out of the pan.
10. The meat is fresh and tender, the color of the finished dishes is red, shiny and oily, and the taste is crispy and sweet.
Tips:After the ribs are marinated, let it stand for 20 minutes to make the ribs taste better.
