1, spare ribs soaked in blood, drain the water, cut into three centimeters long small pieces. Two cloves of garlic, a small piece of ginger, two green onions, all chopped.

2, cut into small pieces of ribs into a plate, put a little oil in the plate to go down to impregnate the ribs.

3, with a container of ribs, the onion, ginger and garlic into it, sprinkle pepper (half a teaspoon), pepper (a teaspoon), chili powder, five spice powder (a teaspoon, too much is not good), chicken broth (half a teaspoon), sugar (a teaspoon), salt, stirring well marinated for half an hour to an hour (as long as possible, more conducive to taste).

4. After the marinade, add flour (as much as you can coat all the ribs with) and cornstarch in a 2:1 ratio, an egg white, and four or five drops of sesame oil or cooking oil (to prevent the batter from getting lumpy and to make it smoother).

5. Use chopsticks to mix the ribs and the various ingredients added.

6, hot oil in the pot, the amount of oil should be more, high heat, until the oil is very hot, add the battered ribs.

7, the pot of ribs first do not turn, wait until the end of the surface of the fried then turn over, turn over and fry for a while after adjusting to medium heat, slowly fried, fried through, that is, completely cooked, and then change to high heat, both sides of the frying for a minute can be out of the pot.

8, fried ribs into the plate. In this way, the outer layer of crispy, tender meat deep-fried ribs is completed.