Rinse the pork ribs 2–3 times under clean water. Drain well and place into a large bowl.

Add scallion, ginger, Shaoxing wine, light soy sauce, and Chinese Salt & Pepper Seasoning.

Massage by hand for 2 minutes to coat evenly. Cover with plastic wrap and marinate for 30 minutes.

While the ribs marinate, dice the onion and bell peppers. Mince the garlic and set aside.

After marinating, discard the scallion and ginger. Drain the ribs well to prevent oil splatter.

Add the egg and sweet potato starch to the ribs. Mix and knead by hand for 3 minutes until evenly coated.

Pour cooking oil into a wok and heat until about 60% hot (around 160°C; bubbles should form around a chopstick).

Add the ribs piece by piece, keeping the oil at a steady low heat.

Stir every 5 minutes for even cooking. Fry for about 20 minutes, until golden brown and crispy. Remove and drain the excess oil.

In a clean pan, heat a little oil. Add the onion, bell peppers, and garlic. Stir-fry on medium heat for about 2 minutes until the onion softens and peppers slightly char.

Add the fried ribs and 2 tsp Chinese Salt & Pepper Seasoning. Stir quickly for 1 minute to coat evenly.

Sprinkle in chopped scallions just before turning off the heat. Stir and serve hot.