1. Soak the ribs in clean water to remove blood.
2. Remove and drain for later use.
3. Cut ginger garlic and dried chili into small pieces, cut green and red peppers into small pieces, cut garlic sprouts into small pieces, and set aside sesame and pepper.
4. Heat the wok, stir up the ginger, garlic and peppercorns with cold oil to create a fragrance.
5. Add the ribs and dried chili and stir fry.
6. After the water has dried out, add the cooking wine or rice wine, and continue to stir fry.
7. When the steaks are half cooked and exposed, add salt, sugar, light soy sauce, and vinegar, and continue to stir-fry on medium heat.
8. Add pepper and sesame seeds for aroma.
9. Add green and red peppers and garlic sprouts and stir fry evenly.
10. Add chicken essence and stir well before starting the pan, and serve!
Tips:1. The ribs are the freshest and tenderest of the ribs. They are suitable for stir-frying and braising. They take a short time.
2. The ribs can be soaked in clean water to remove the blood, without boiling water, so the taste is not good.
3. Use medium heat throughout this dish without adding a drop of water.
4. Sesame seeds can be put in early, and the fragrance is sufficient, as long as they keep stirring, they will not be mushy.
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