Accessories: starch (peas) 700 grams wheat flour 1250 grams eggs 500 grams

Seasoning: sugar 50 grams salt 100 grams soy sauce 150 grams 100 grams onion 4000 grams ginger 10 grams of monosodium glutamate 10 grams of five-spice powder 10 grams of each appropriate amount

Fried pork ribs:

1. Selected Fresh pork rib ribs and cartilage (each kilogram of bone with 2 kilograms of meat).

2. chopping and marinating: chop the ribs into small pieces 3 cm square, wash with water, fish out and drain. Chop the green onion and ginger into minced, along with other condiments into the container and mix well, then pour the ribs into the mix, marinate for 30 minutes.

3. Paste and deep fry: Use 5,000 grams of water to stir starch, flour and egg into a dry paste. Pour the marinated ribs together with the spices into the paste and stir well with a wooden stick. Heat the oil to 180℃, pour in the ribs, pay attention to deep-fry well, about 10 minutes later, the surface of the ribs is dark yellow and fish out, that is, the finished product.

For more information on deep-fried pork ribs, see Mint.com Food Library/shiwu/zhapaigu