Tar pork ribs

Ingredients

Pork chops 5g

Auxiliary flour half a cup of corn starch half a cup

Seasoning salt 3 spoons of pepper 1 spoonful of cooking wine 1 spoonful of soy sauce 2 spoons of spiced powder 1 spoonful

The practice of salt and pepper pork ribs

1. Add a proper amount of water to stir the slightly sticky and flowing batter with chopsticks, and then put the ribs into the batter and clip them out, so that a thin layer of paste can be hung on the surface of the ribs

3. Put the salt and pepper into the pot without oil, and slowly bake the salt and pepper to smell with low fire. When the salt turns yellow slightly, pour it on the chopping board, and crush the pepper into pepper salt noodles with a rolling pin for later use

4. Then put it in the pot. Dip the marinated spareribs in the batter and fry them in the oil pan until golden brown, and then take them out

5. After taking out the impurities in the oil, continue to heat the oil to 9% heat, put the fried spareribs in the oil pan for the second time, and then take out the drained oil, and put them in a plate. Spread half of the pepper and salt noodles evenly on the spareribs, while the other half can be used as the main ingredient for dipping and eating

Tar spareribs

. Wash the lettuce and drain it.

2 marinate with salt, soy sauce, cooking wine, onion and ginger for 2 minutes.

3 take out the onion and ginger, and mix the wet starch and flour into paste.

4 remove excess water from the ribs, pour in the prepared flour starch paste and mix well.

5. Heat the pot, add the oil that can't pass the ribs, and when the oil temperature is 7% hot, add the pasted ribs.

6 fry the sides slightly and take out.

7 let it cool for a while, then re-fire. When the oil temperature returns to 8% heat, pour in the ribs and fry them again.

8 take out and sprinkle with salt and pepper on both sides.

9 keep bombing ...

1 spread the lettuce leaves with dry water control evenly on the bottom of the plate, and put the freshly fried ribs on it.

Tip:

Crispy and delicious. Although it is fried, it is not greasy. The practice is also very simple. It is best to take the ribs in the middle, and the bones at both ends are not in good shape, so you can put the soup.