Fried pork ribs are a famous Sichuan delicacy and belong to the Sichuan cuisine.

It is loved by people in many areas because of its characteristics of being crispy on the outside and tender on the inside, neither soft nor hard.

But when it comes to how to make fried pork ribs, most people don't know.

In fact, the method of making fried pork ribs is very simple and only requires three steps, but marinating is the key. If you love fried pork ribs, you must pay attention.

Below I have compiled some information on how to marinate fried pork ribs to make them delicious.

Method: Seasoning: 50 grams of white sugar, 100 grams of salt, 150 grams of soy sauce, 100 grams of green onions, 400 grams of ginger, 10 grams of MSG, 10 grams of five-spice powder. Ingredients: 5000 grams of pork ribs (large ribs). Accessories: starch (peas).

700g, 1250g wheat flour, 500g eggs 1. Choose fresh pork ribs and cartilage (2kg of meat per kilogram of bone).

2. Chop and marinate: Chop the ribs into 3 cm square pieces, wash with clean water, remove and drain.

Chop the onions and ginger into fine pieces, pour them together with other seasonings into a container and mix evenly, then add the ribs, stir evenly, and marinate for 30 minutes.

3. Paste and fry: Use 500 grams of water to stir the starch, flour and eggs into a dry paste.

Pour the marinated ribs together with the condiments into the paste and stir evenly with a wooden stick.

Heat the oil to 180°C, pour in the pork ribs, and fry evenly. After about 10 minutes, when the surface of the pork ribs turns dark yellow, take it out and it is the finished product.

Types and taste of pork ribs Generally speaking, whenever we mention pork ribs, we are referring to pork ribs.

The pork ribs are delicious and not too greasy.

In addition to protein, fat, and vitamins, pork ribs also contain a large amount of calcium phosphate, collagen, bone mucin, etc., which can provide calcium for young children and the elderly.

Short ribs - short ribs refer to the ribs in the abdominal cavity of the pig near the belly. Above it are the ribs and sub-ribs. The meat layer of the small ribs is thicker and contains white cartilage.

Suitable for steaming, frying and roasting, but chop into small pieces.

Sub-pai - Sub-pai refers to the part where the abdominal cavity connects to the backbone. Below it is the pork belly. The ribs under the slice are 30 cm long and are sliced ??diagonally in a triangular shape.

The meat layer of the sub-ribs is very thick, and there is a piece of pork belly connected through a thin layer of oil. The fat is rich, and the meat is the tenderest among all the ribs. It is suitable for a variety of cooking methods and flavors, but the taste is slightly greasy.

Suitable for frying, roasting, and braised, the appropriate length is 5 to 7 cm.

Large ribs - Large ribs are the part where the tenderloin and back meat are connected. They are also called meat steaks. They are mostly used for frying, mainly meat slices. However, with ribs, in addition to increasing the weight and making the meat slices appear larger, fried

Time will also increase the unique aroma of big bones, which is also the characteristic of schnitzel.

In addition to deep-frying, you can also braise the pork ribs, but before braising, you need to go through a process of frying or quick-frying. The function is to seal the blood in the bones to prevent it from flowing out during the cooking process and affecting the color of the meat slices and soup.

Suitable for frying and stewing. If fried, cut it thinner, if stewing it, cut it thicker.

Ribs - Ribs are flaky ribs from the chest cavity. The meat layer is relatively thin, the meat is lean, and the taste is relatively tender. However, because one side is connected to the back, the bones will be thicker.

Because the ribs are relatively large, some stores will divide them into ribs, sub-ribs, etc. for customers to choose.

For example, for flaky grilled ribs, choose the tender steak in the middle.

Chop it into small pieces and pick out the thicker meat layer which can be used for steaming, frying or braised. Large pieces are suitable for roasting.