1. Put the ribs in a box, put 1 tbsp light soy sauce, 1/4 tsp salt, 1/3 tsp pepper, and 1 tbsp white wine. After picking it, put it in the refrigerator for 1 night. When you need to cook, put the chives Cut the diced peppers and onions (forgot when taking the slices) into irregular pieces. Cut the pineapple and soak it in salt water for 1 minute, then remove the filtered water;
2. Use 1/2 egg white for ribs and grab evenly;
3. Put the ribs in the starch and roll, so that the starch is covered with the ribs;
4. Fry the ribs slowly over medium heat. Be sure to cook them thoroughly;
5. Then put the pepper and onion into the oil and immediately remove and strain the oil;
6. Mix 1/4 cup of white vinegar, 1/4 cup of sugar, 1/2 cup of water, and 1/2 tablespoon of cornstarch to form a sauce;
7. Spread a layer of vegetable oil on the pot, add tomato juice, low heat, and constantly stir to make the tomato juice transparent red;
8. Pour the gorgon juice prepared in step 6, add 1 tsp of sesame oil, stir constantly, bring to medium heat until frothy, turn off the heat;
9. Pour in the ribs, peppers, and onions, stir well and put on a plate, sprinkle some chopped green onion on the surface (or not), and enjoy as soon as possible.
Tips:1. After the vegetables are slightly oiled, the vegetables will not fade and become brighter;
2. The pineapple will not feel itchy after being soaked in salt water;
3. Finally, add a small amount of sesame oil to the juice to make the juice brighter.
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