1. Wash the spareribs, add a little cooking wine and starch, marinate for 20 minutes; wash and cut the dried pepper into sections, remove the seeds; cut ginger and garlic into small pieces, and cut the green onion into flowers.
2. Put the right amount of oil into the hot pot (which can soak the ribs). When the oil is 70% hot, put the marinated ribs into the pot one by one with chopsticks. Fry the ribs over medium heat until the meat at both ends of the ribs is peeled and the two sides are yellowish. Open the fire to fry for about one minute and drain the oil.
3. Leave a little oil in the pot, add the chopped ginger and garlic, dried chili, Pixian bean paste, and Chinese prickly ash powder. Stir fry the spicy flavor, then pour in the fried ribs and stir fry well.
4. Then add the right amount of water (just soak the spareribs), put in the right amount of salt, cover the pot cover, bring to a boil at high heat, turn to low heat and boil until the water is almost dry.
5. Put in the scallion and soy sauce, stir fry well, then take out the pot.