Ribs (preferably pure ribs).

Accessories:

White sesame (cooked, decorated and used for flavor enhancement), garlic.

Seasoning:

Salt, cooking wine, soy sauce (a little), dried starch, cooking oil.

Production steps:

1. Wash the ribs, cut them into 6 cm sections, and dry them for later use.

2. After changing the knife, cut the garlic into smaller and thicker garlic slices for later use.

3. Add garlic slices, cooking wine, a few drops of soy sauce and a little salt to the ribs and marinate for 50 minutes.

4. Grab the marinated ribs with a little dry starch for later use.

5. Make a steamer. After boiling water on a large fire, steam the ribs for 15 minutes, then take them out and let them cool for later use.

6. Make an oil pan. When it is 70% hot, fry the ribs in the pot until golden brown, and remove the excess oil.

7. Put the fried ribs on a plate and sprinkle with a little white sesame seeds.

ps:

1. Soy sauce plays a "coloring" role in this dish. Don't put too much, or the ribs will not look good when they turn black after frying.

Please adjust the amount of salt according to your personal taste. Personally, I think more salt is enough.

3. When frying ribs, the ribs should be cooked one by one, because starch makes the ribs stick to each other easily.

4. Step 5 can be omitted, which will get a more original dry fragrance, but the softness will be slightly worse.