Break up two eggs, add a spoonful of flour, and stir well until there is no granule. Then put a small amount of ribs into the egg paste and turn them over in turn, so that the ribs are evenly covered with the egg paste. Pick up a rib with chopsticks, put it on the bread crumbs, and then don't touch it again.

grab the bread crumbs with your hands, and then spread them evenly on the ribs until the bread crumbs cover all the ribs. At this time, you can gently pick up the wrapped ribs with your hands, and then stick the bread crumbs on the places that are not adhered.

Add a little flour to the egg liquid, the egg paste is thick and sticky, which makes it easier to paste, and the bread crumbs are not easy to fall off. The crispy crust is slightly thicker, and the taste is crisp and more fragrant. The ribs should be wrapped in bread crumbs one by one, so that there is no dripping egg paste in the remaining bread crumbs and they can be put away for use next time. In the process of frying, don't flip it casually. As long as you keep frying with a small fire core, the bottom will not be burnt. Observe that the bread crumbs remain white all the time. Frying with a small fire core will not smell burnt even if bread crumbs are scattered in the oil, and the remaining oil can be reused.