Raw material:

       500g fresh spare ribs,Laoganma flavored water tempeh80g,Vegetable oil 300g, water 1010g, green, red pepper 50g each, garlic 15g, garlic seedlings 5g, ginger 5g, salt 6g, white sugar 1g, monosodium glutamate 1g, vinegar 0.5g, Gferox powder 1g.

How to do it:

       1. Cut the ribs into sections and marinate them with salt for 10 minutes. Cut the green and red peppers into fine dices, shred the ginger, slice the garlic, and cut the garlic sprouts into sections. Use 10g of water to prepare the gravy powder and set aside.

       2. Add vegetable oil to a hot pot and cook until 7 degrees Fahrenheit, fry the ribs for about 5 minutes, until the surface of the ribs turns golden brown, then strain out and set aside.

       3. Leave 60g of remaining oil in the pot, add shredded ginger and garlic slices and sauté until fragrant. Add 10g of Laoganma flavored water tempeh and fried pork ribs and stir-fry for 5 seconds. Add 1000g of water, bring to a boil over high heat and simmer over medium heat for about 10 minutes. Cook until the ribs are cracked (there should be a little soup in the pot at this time).

       4. Add diced red and green peppers, white sugar, monosodium glutamate, garlic sprouts, 70g of Laoganma flavored water tempeh and stir-fry over high heat for about 30 seconds. Add vinegar and the prepared gordon powder, stir well, remove from the pot and serve on a plate.