1 kg lamb ribs
3 tablespoons cooking oil
1 liter water
3-4 tablespoons sweet soy sauce
1-2 teaspoons vinegar
Salt to taste
5 red chilies
1 teaspoon peppercorns
1 1/2 teaspoons chopped ginger
4 cloves garlic
Cut the lamb ribs into bite-size pieces.
Knead the meat with the ground spices to mix thoroughly. Set aside to
stand for 10 minutes. Heat the wok with oil and fry the meat until it
changes color. Add water, vinegar, sweet soy sauce and salt to taste.
Cook until the sauce has completely dried up. Serve hot.