When frying spareribs, you can use either starch or flour, or a mixture of the two. The best way is to use 7 flour and 3 starch, so that the fried ribs will be crispier. Of course, a 1:1 ratio can also be used.

Flour and water can form a gluten network, but the structure is soft and moist, not brittle. If starch is used, it cannot form a network, but the amylose and amylopectin molecules it contains can make the batter crispy, so the two flours mixed together can both wrap the food and make the food crispy.

Before frying the ribs, you need to marinate the ribs for about 10 to 15 minutes. Then take out the ribs, wrap them in the batter, and then put them in the oil pan for frying. Generally, the ribs are fried until golden brown and removed. This way, the ribs will be crispy on the outside and fragrant and soft on the inside.

Fried pork ribs can not only use flour and starch, but also corn flour, sweet potato flour, etc. These flours are different from ordinary flour, so the texture of fried pork ribs will naturally be different.

When preparing flour and starch, you can add an appropriate amount of egg yolks, or put the egg yolks separately in a container. First roll the ribs in the egg yolk, then roll them in the batter. Then fry. Egg yolk can make the ribs more fragrant and tender, and add an extra layer of protective film to the ribs, so that the ribs will not be fried when fried, and the ribs will not taste too old.