1. Cut the ribs into 2cm pieces and marinate them with cooking wine, soy sauce and spiced powder for 30min.

2. Mix flour and corn starch, add appropriate amount of water and stir the slightly sticky batter with chopsticks, then put the ribs into the batter and clip them out. A thin layer of batter can be hung on the surface of ribs.

3. Don't put oil in the pot, put the salt and pepper into the pot, slowly bake the fragrance of the salt and pepper with low fire, pour the salt on the chopping board after it turns yellow slightly, and grind the pepper into pepper and salt noodles with a rolling pin for later use.

4. Then pour the oil without ribs into the pot, turn to low heat when it is 60% hot, dip the marinated ribs in batter, fry them in the oil pan until golden brown, and take them out.

5. After removing impurities from the oil, continue to heat the oil to 90% heat, put the fried ribs in the oil pan again, fry for the second time, then take out and drain the oil, put it in a plate, evenly sprinkle half of the pepper and salt noodles on the ribs, and the other half can be dipped in it.