Garlic Spare Ribs

1. First, we prepare the ingredients, 500 grams of spare ribs, pick open and chopped into small pieces of uniform size into a pot, add 1 spoon of baking soda, 2 spoons of salt to wash out the blood in the spare ribs, wash and fish out, put into a pot, ready for the next step in the marinade.

2. Add 2 grams of salt, 1 gram of pepper, 10 grams of cooking wine, 5 grams of sweet noodle sauce, and a piece of tofu curd to the pot and mix well.

3. Prepare a handful of garlic, a piece of ginger, a section of green onion cut, put into the juicer, add a little water, beat into garlic paste.

4. Then pour the garlic paste into the ribs, mix well and marinate for 2 hours so that the ribs can fully absorb the seasoning and garlic flavor.

5. 2 hours later, beat an egg and put a handful of cornstarch, continue to mix well in the same direction, the starch can lock the moisture in the ribs, so that the texture is more tender.

6. After the ingredients are ready, we began to fry ribs, pot of boiling oil, oil temperature 50 percent hot (light smoke), the ribs one by one into the pot, open a small fire with a low-temperature frying for about 5 minutes, during which time constantly push the ribs, so that the ribs are evenly heated, 5 minutes later, the ribs have been fried through the deep-fried stereotypes can be fished out.

7. Raise the oil temperature to 6 into the heat, pour the ribs into the pot to re-fry for 20 seconds, fish out the oil, the purpose of this step is to force out the excess fat in the ribs to reduce grease, so that the ribs are more burnt and crispy, the ribs fried in the plate, you can serve.

Tips:

After the ribs are shaped, be sure to use low-temperature deep-frying, don't be in a hurry to color first, and slowly deep-fry the ribs through.