1. Put the spareribs into a cold water pan, bring the water to a boil and remove the blood.
2. Soak the preserved fish until soft and cut into small cubes. Steam the fish in a pot.
3. Add ginger, scallion and cooking wine into the pan. Cook the spareribs over medium low heat until 9 minutes.
4. Add vegetable oil to heat and stir fry garlic and ginger.
5. Add other seasonings in turn and stir well.
6. Stir fry the spareribs and preserved fish over medium heat for a few minutes.
Tips:
1. Brown sugar is seldom used in cooking. Generally, white sugar and rock sugar are used more. The birds have added a little bit of it this time. The first is to increase the sweetness, the second is to increase the feeling of thick taste. The third is to deepen the color of dishes and have the effect of color matching.
2. The soup of boiled spareribs can be used to make soup or make a vegetable soup, which is quite good!