Wash the ingredients, cut the onion into sections, slice the ginger, and cut the onion into chopped green onion.
After washing the ribs, soak them in cold water for a while, drain the blood and take them out.
Put the ribs in a large bowl, add salt, yellow wine, onion, ginger and egg white, mix well and marinate for 30 minutes.
Put the marinated ribs in a pressure cooker and pour cold water to make them even with the ribs.
After SAIC, the pressure is 10 minute, and it is taken out for cooling after exhausting. Dip ribs in egg liquid one by one and coat them with dry starch. When the oil temperature reaches 60% to 70%, add the ribs, fry for about half a minute on high fire until the starch on the surface of the ribs solidifies, then fry for about 2 minutes on medium fire, and take out.
After the ribs are cold, heat the oil in the pot to 60% to 70%, pour in the ribs and fry for a while until the skin is crisp.