1. Soak the ribs in water for half an hour (change the water twice), put the salt, chicken essence and black pepper into a bowl, use half a spoonful of oil and a spoonful of soy sauce (a small spoon for eating), and grab them by hand for a while.

2, caught a little sticky, put two spoonfuls of corn starch, and then grab it for a while.

3, very sticky, this time I feel the ribs are stuck together.

Put a spoonful of oil and grab it for a while, and the ribs will be scattered one by one. Putting oil can also prevent them from sticking together when frying. Marinate for ten minutes.

5. Put oil in the pot and heat it. Just put the chopsticks in (a little more oil), and it bubbles very urgently. Higher oil temperature can make the ribs quickly form outside and wrap the water inside, which is the key to crispy outside and tender inside.

6, keep the heat, put the ribs in different places, don't put them next to each other in one place to prevent adhesion. After they are released, turn them into a small fire and slowly fry them inside, otherwise the inside will be cooked.

6. Fry the ribs with a spatula for a while, and put oil when mixing the ribs. It will not be very sticky and fry for a while.

7. Spare ribs are not poured into the pot at once, put them piece by piece, first put them into the pot with darker color, and then put them into the colander. When the color is almost the same, fry them piece by piece, and put them together to raise the oil temperature. Then pour the spare ribs in and fry them for more than ten seconds and take them out immediately. At this time, the oil temperature is very high, so turn down the heat, pour the ribs in and fry them for more than ten seconds, and then take them out immediately.