1. Soak the spareribs in clear water for 15 minutes, then clean them and drain the water. Cut the garlic and onion and ginger for standby
2. Add 1 teaspoon salt, 1 teaspoon soy sauce, 1 teaspoon white wine and chopped shredded green onion and ginger to the ribs, mix well and marinate for 20 minutes
3. Remove the onion and ginger from the marinated spareribs, sprinkle 1 tablespoon of starch and mix well. Heat the oil in the pot to 60% of the heat. Lower the spareribs into the pot, fry them slowly over medium and low heat, remove and drain the oil
4. Mix 1 teaspoon vinegar, 1 / 2 teaspoon oyster sauce, 3 teaspoon tomato sauce, 4 teaspoons sugar and 1 teaspoon water evenly, and mix them into sweet and sour eggplant juice
5. Put 1 teaspoon of oil in the pot, heat the oil and put the chopped garlic into it, then put the mixed sweet and sour juice into it, boil it over a small fire until it bubbles, put the fried ribs in it, stir fry it, make the ribs covered with sweet and sour juice, and then sprinkle some boiled peas to turn off the fire.