Garlic ribs

The garlic chops are an insatiable food for the family's children, and they almost order it every time they go out to eat, often halfway through a plate, which is the driving force that I have learned to cook. So I bought back the material, and I started messing around. The main ingredients of this dish are two: pork ribs and garlic. The ribs contain a wealth of high-quality proteins and essential fatty acids, as well as the provision of hemoglobin and half-screasine for iron absorption, which improves iron deficiency anaemia; they have the effect of retrieving kidney blood and irritating; they also contain a large quantity of calcium phosphate, osteogel, mucous protein, etc., which can provide calcium to young children and the elderly. Another key ingredient is garlic, which contains, among other things, garlic spicles, which are clearly resistant to inflammation, flu, injury, etc., and which regulates human insulin, cancer resistance, inhibition of cancer, reduction of blood resin, prevention of haemophage, delay in ageing, and prevention of lead poisoning. There's a lot of garlic to be used in this dish, in two separate sets: For the first time, it was made of garlic and used to make ribs; for the second time, it was fried garlic, to make fried ribs, to make it smelly, to eat garlic in its mouth. It's actually very simple, and it's an important three-step: pickled -- fried -- fried. First of all, it is made of spices, such as garlic mashed, which must be delivered for a long time, preferably for one night; then the next pelvis, which is made, takes out the impurities of the surface and puts it in the pot, remembering that the first little fire is cooked, then it explodes again, and then it is coloured and forced into the extra fat of the ribs; and lastly, the garlic fragrance is put into the fragrance of the ribs, so that they all smell of greasy garlic, which is fresh, which is not greasy at all. Look at that little moo-cat smelling and running。