Fried pork ribs is a famous Han dish in Sichuan Province and belongs to Sichuan cuisine. Crispy on the outside and tender on the inside, neither hard nor soft, not even pieces, sweet, salty and delicious. The method is as follows:

Method:

Seasoning: 50g sugar, 100g salt, 150g soy sauce, 100g green onion, 400g ginger, 10g MSG, 10g allspice powder

Ingredients: 5000g pork ribs (large ribs)

Accessories: 700g starch (peas), 1250g wheat flour, 500g eggs

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

2. 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.

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.

Foods are incompatible: eating with goose meat can damage the spleen and stomach; eating with rabbit meat and persimmons can cause diarrhea; at the same time, it is not suitable to eat with soft-shell turtle, carp, soy milk, and tea.