2. Wash the ribs and cut a knife between the bones. Jinsha bone is relatively uniform in size. If you like the taste of pork belly, you can also cut it in. Pork belly is also delicious after frying.
3. Pour all seasonings except oil into the ribs, mix and marinate for 30 minutes-1 hour, which can be stirred by hand, so that the ribs will be more evenly distributed.
4. When the oil temperature is 80% hot, add the ribs, fry until golden brown, take them out and put them aside for oil filtration. After frying all the ribs, heat them with high fire, and then pour the ribs fried for the first time for secondary frying.
5. Pour the ribs fried for the second time into the strainer and remove the excess oil. After cooling slightly, serve on a plate. The surface of ribs becomes brittle after cooling.