1. Drain the small ribs with bleeding water, wash and control the water.
2. Cut the green onion, ginger and garlic.
3. Cooking wine, salt, crushed black pepper, light soy sauce is ready.
4. Add soft sugar and the seasoning from the previous part.
5. Grab well and marinate for at least one hour.
6. Soak raw peanuts in water for half an hour.
7. Peeled. The amount of peanuts is small, so it can be peeled like this. If there are more, it is not recommended. It is too troublesome.
8. Fry the peanuts with cold oil over low heat.
9. Take out the marinated ribs (the seasonings used for marinating are not needed), and stick the cornstarch one by one, just a thin layer, or not sticky.
10. Put oil in the pot, put the ribs in the oil at 60% heat, and fry on a low fire. The first time you fry, the purpose is to fry them. So make a small fire, a few minutes.
11. Remove the oil control.
12. Cut the green onion, ginger, garlic and dried red pepper.
13. Wait for the oil temperature to rise, pour in the ribs, and re-fry for the second time to make the ribs crisp. Therefore, the oil temperature should be higher and the time should be fast, just one minute.
14. Remove and absorb oil with kitchen paper.
15. Put a little oil in the pot, fry the chives, ginger, garlic and chili.
16. Pour in the ribs, you can add a little bit of salt, if it's salty enough when marinating, you don't need to add salt.
17. Pour in the peeled peanuts and stir-fry for a few times.
18. Finished product.
Tips:Be sure to re-explode a second time and read the instructions carefully!
