Ingredients:
Pork ribs: 500g –
Egg: 1 –
Starch: appropriate amount –
Scallions: 2 –
Ginger: 3 slices –
Garlic: 2 cloves –
Salt: appropriate amount –
White pepper: appropriate amount –
Cooking wine: 1 tablespoon –
Light soy sauce: 1 tablespoon –
Sugar: 1 teaspoon –
Five-spice powder: 1/2 teaspoon –
Peppercorns: 1 teaspoon –
Dried chili: 1-2 (adjustable according to taste
Instructions:
1. Rib processing:
First, cut the pork ribs into small pieces that are suitable for eating, rinse them with clean water, and remove blood and impurities. – Then, put the ribs in a pot, add enough water, put in a few slices of ginger and 1 tablespoon of cooking wine, boil over high heat, skim off the foam, cook for 5-10 minutes, then remove the ribs, rinse them with clean water, and drain the water.
2. Marinate the ribs:
Put the cleaned ribs in a bowl, add salt, white pepper, soy sauce, sugar and five-spice powder, stir well, marinate for more than 30 minutes, so that the ribs can fully absorb the flavor of the seasoning.
3. Make the frying batter:
Beat an egg in a bowl, stir well, and evenly coat the marinated ribs with egg liquid. – Put the ribs coated with egg liquid into the starch and evenly coat them with a layer of starch.
4. Fry the ribs:
Pour enough cooking oil into the pot and heat it to 50%. Put the ribs coated with starch into the oil one by one, fry slowly over medium-low heat until golden brown, and remove from the oil.
5. Make pepper and salt powder:
In another small bowl, mix appropriate amounts of salt, white pepper, five-spice powder and a small amount of sugar to make homemade pepper and salt powder.
6. Stir-fry the ribs:
Leave a small amount of oil in the pot, heat it, add the chopped scallions, ginger slices and garlic cloves, and stir-fry until fragrant. – Pour the fried ribs into the pan, stir-fry quickly, sprinkle with the previously prepared pepper and salt powder, and adjust the amount according to your personal taste. – Finally, you can add the chopped green pepper or other vegetables, stir-fry quickly and evenly before serving
