Prepare 100g of ribs, it is better to use the front row.
Chop red pepper into fine pieces.
Mince the ginger and garlic.
The front row is the ribs near the neck and belly, or the two ends of the big ribs, which have more meat and less bones, and are much cheaper than the ribs.
❶Heat the pot and add 20g of oil, adjust the temperature to 100° on low heat, add the pork belly after the oil is hot If you don’t have pork belly, you can just put some fat off the spareribs and stir-fry until the oil is released.
Add the ribs again and continue to stir-fry slowly over low heat, do not rush, about 5 Minutes, stir-fry until browned, add 1 gram of salt halfway through.
❶Add some white wine to enhance the aroma, adjust the high heat to burst, then turn it back to low heat.
❶ Add the minced ginger and garlic and stir-fry until fragrant.
❷Add a little water about 30g, bring to a boil and simmer for about 30 seconds to make it more flavorful. It doesn’t take too long, and then the juice is reduced over high heat and it is ready to serve.
Add red pepper and fry.
Saute and season, add light soy sauce, oil, pepper and MSG.
Put in some white wine and stir-fry again before serving. Add garlic leaves and stir-fry until cooked.
Cut into small pieces.
