1. Prepare a water-free and oil-free container, and add one spoonful of flour and half a spoonful of starch. The ratio of flour to starch is 2: 1.

2. Then add an egg, three spoonfuls of baking powder, and stir well with clear water until bubbles of uniform size appear on it, and the crispy paste is ready.

3. Then add a few drops of white wine, which will make the food smoother.

4. Finally, add the right amount of salad oil. The reason why salad oil is added is to make it brittle. ?

The practice of sweet and sour pork ribs is as follows:

1, with ribs (small ribs), cut into pieces, washed and drained, rinsed with warm water again, and drained.

2. First, put the ribs into the crisp paste and stir evenly so that each rib can be evenly wrapped. Add oil to the pot. 50% heat, fry until golden brown, remove the ribs and drain the oil.

3, first big fire and then small fire: when adding various condiments to the pot, it should be boiled with big fire first, and then simmered with small fire. Turn it a few times in the middle, and finally dry the soup, let the thick syrup hang on the ribs, and you can go out.