500 grams of ribs and 20 grams of flour.

Starch10g soy sauce15ml.

Yellow rice wine 10ml sugar 5g

Shred 3 grams of salt and 3 slices of ginger.

Half a protein

Steps of Wenzhou crispy sparerib

1. Wash the ribs and cut a knife between the bones. I used Jinsha bone with a relatively uniform size. If you like the taste of pork belly, you can cut it in. Pork belly is also delicious after frying.

2. Pour all the seasonings except oil into the ribs and marinate for 30 minutes-1 hour, which can be stirred by hand, so that the seasoning distribution of the ribs will be more uniform (please pick out the shredded ginger before frying).

3. When the oil temperature is 80% hot, add the ribs, fry until golden brown, take them out and put them aside for oil filtration. After all fried, fire again to raise the temperature, and then pour the ribs fried for the first time for secondary frying.

4. Pour the ribs fried for the second time into the strainer and remove the excess oil. After cooling slightly, serve on a plate. After cooling down, the ribs are crispy on the surface! Seasoning suggestion: soy sauce 1: vinegar 2. Mix a few drops of sesame oil in the seasoning and eat the ribs with soy sauce and vinegar. If you can't eat it all at once, the second meal can be made into sweet and sour pork ribs (just look for sweet and sour pork ribs in my menu)

skill

The key is that it will become brittle after the second frying is a little cold, and it will be a little soft when it is hot!