Crispy fried ribs
After finishing honey and garlic pork ribs yesterday, I suddenly remembered that in my hometown, almost every restaurant has fried pork ribs. I order them every time I go to eat. I haven't eaten them since going to college in other provinces. It has been many years, and I still remember them. It feels delicious. Today, I wanted to try it myself, so I took a fleshy pork rib to test it. The results showed that my experiment was successful (probably the taste in my memory), but unfortunately it was too little fried, so I still wanted to eat it after eating it. It seems to look a little like the one from yesterday, but the taste is very different. It is crispy and soft, and has a strong aroma.
Recipe Recommendations
- ribs appropriate amount
- flour appropriate amount
- starch appropriate amount
- egg white appropriate amount
- pepper appropriate amount
- chili powder appropriate amount
- pepper powder appropriate amount
- spiced powder appropriate amount
- chicken essence appropriate amount
- white sugar appropriate amount
- salt appropriate amount
Steps for Crispy fried ribs
1
After soaking the blood in the ribs, drain the water, and cut them into small two-centimeter square pieces (I cut them a little too big, and it's better to fry them smaller), two cloves of garlic, a small piece of ginger, and two pieces of green onions, all chopped into the ground.
2
Use a container to pack the ribs, add the onions, ginger and garlic in, sprinkle with pepper powder (half a teaspoon), pepper powder (one teaspoon), chili powder, five-spice powder (one teaspoon, too much is not delicious), chicken essence (half a teaspoon), sugar (one teaspoon), appropriate amount of salt, stir well and marinate for half an hour to an hour (try to stay as long as possible).
3
After marinating, add flour (enough to completely wrap all ribs), starch in a ratio of 2:1, one egg white, and four or five drops of sesame oil or cooking oil (to prevent bumps in the batter and make the batter smoother).
4
Stir well.
5
Heat the oil in the pan. The amount of oil should be large. On high heat, wait until the oil is very hot. Add the pork ribs wrapped in batter. Don't turn it over first. When the bottom surface is fried, turn it over and fry it for a while, then turn it to medium heat. Slowly fry, fry it thoroughly, that is, it is completely cooked. Then change the high heat and fry it on both sides for one minute to leave the pan.Crispy fried ribs Make Tips
1. Don't put too much flour, just wrap the ribs evenly. If you fry too much, the surface will be dry. 2. When frying, use high heat first, then medium to medium heat, and then change high heat to make the ribs crispy on the outside and tender on the inside. 3. The amount of chili powder depends on the spiciness and preferences. Mine is not too spicy. Put more pepper powder according to your preferences. One teaspoon of five-spice powder is enough (this amount of pork ribs). If it is too much, it will cover up other flavors. It's not delicious.