Practice steps:
Step 1: Chop the ribs into small pieces two fingers wide, which is convenient for eating and frying.
Step 2: Soak in clear water for half an hour to soak out the blood inside.
Step 3: Shred onion and ginger, add two spoonfuls of water, squeeze out onion and ginger juice, and cut some minced garlic for later use.
Step 4, dry the ribs, add salt, soy sauce, oyster sauce, sugar, thirteen spices, pepper and baking soda, and stir well.
Step 5: Add minced garlic, onion, Jiang Shui and cooking wine, stir well and marinate for 1 hour.
Step 6, the ratio of corn starch to flour is 2: 1, add eggs and stir well with clear water.
Step 7, make it into paste, and the chopsticks will fall naturally and disappear immediately when they are lifted.
Step 8: Mix the batter, add two spoonfuls of cooking oil and stir well.
Step 9: Drain the marinated ribs and spread the batter evenly.
Step 10: Boil the oil, and the oil temperature is about 50-60%.
Step 1 1, with low heat, fry the ribs in a pot until the surface is golden, and take them out.
Step 12, the oil temperature rises to about 70%, and it is fried once in the pot for about 30 seconds.
Step 13: Sprinkle your favorite seasoning or sauce, and the golden and crispy Qiaotou ribs can be eaten.