1. The pork ribs are usually fried for about 10 minutes before they are cooked. Fried pork ribs is a famous local dish in Sichuan Province and belongs to the Sichuan cuisine. Crispy on the outside, tender on the inside, sweet and salty.

2. Choose fresh pork ribs, ribs and cartilage (2kg of meat per kilogram of bone).

3. Chop and marinate: Chop the ribs into 3 cm square pieces, wash with 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.

4. 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.