1. First of all, we prepare the ingredients, 500g of spareribs, chop them into small pieces of uniform size and put them into a pot, add 1 spoon baking soda and 2 spoonfuls of salt to wash away the blood in the spareribs, take them out after washing, and put them into a pot for the next pickling.

2. Add 2 grams of salt, pepper 1 g, cooking wine 10 g, 5 grams of sweet noodle sauce and a piece of bean curd, and stir well.

3. Prepare a handful of garlic, a slice of ginger and a slice of onion, put them in the juicer, add a little water and mash them into garlic.

4. Then pour the minced garlic into the ribs, grab it evenly and marinate it for 2 hours, so that the ribs can fully absorb the seasoning and garlic flavor.

After 5.2 hours, beat an egg, grab it evenly, add a handful of corn starch and continue to stir evenly in the same direction. Starch can lock the moisture in the ribs and make the taste smoother and tender.

6. After the ingredients are ready, we start to fry the ribs and burn oil in the pot. When the oil temperature is 50% hot (slightly smoky), put the ribs into the pot one by one, turn on a small fire and fry at low temperature for about 5 minutes. During this period, we constantly push the ribs to make them heated evenly. After 5 minutes, the ribs can be taken out after being fried thoroughly and shaped.

7. Raise the oil temperature to 60% heat, pour the ribs into the pot and fry for 20 seconds, then take out the oil control. The purpose of this step is to force out the excess oil in the ribs, reduce greasy, make the ribs more brown and crisp, and put the fried ribs on the plate before serving.

Tip:

After the ribs are formed, they must be fried at low temperature. Don't worry about coloring, fry the ribs slowly until they are cooked.