Crispy Pork Ribs

Name: Crispy Pork Ribs
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 600g pork ribs; 1 piece egg; Some Rapeseed oil; Some starch; Some Flour; Some Bread crumbs

by Tianshan Cocoa

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

My family’s cured pork ribs and bacon last year were finally completely eaten this time. I have tossed and ate them several times in a row! I'm tired of eating. Simmered, burned, fried, cooked pork ribs rice, this time I used breadcrumbs and fried it ingeniously, and finally finished it, I don’t have to worry about the bacon every day. There is also a half-pot of braised meat, which is also braised with bacon. This is to wash the bacon and cut into pieces after listening to the words of relatives, fry the oil and cool it thoroughly, put it in a crock, and seal it to make the braised meat. But when I take it out to eat. The wood and the aliens stopped eating, saying that it was cured meat or it was not delicious, so I ate it once, and the stewed meat is still there. Relatives said that they would send stewed meat with special products, but it became a burden when they came to my house. I am sure that I would give this stewed meat to relatives who love to eat bacon and never eat it again.

If there are relatives who will give bacon to them, they will resolutely stop or give them away. I really don't want to toss with bacon, nor do I want to let them eat bacon with wood or aliens. There are still some sausages in the refrigerator. I like to eat and keep them. Claypot rice is still very tasty.

Ingredients

Crispy Pork Ribs

1. Main ingredients: cured pork ribs. Accessories: vegetable oil, eggs, starch, bread crumbs, green onions, ginger

2. Soak the pork ribs in cold water for 5 hours, wash and cut into large pieces

3. Wash green onion and ginger, mince

4. Spread evenly on the waxed ribs and marinate for 30 minutes

5. Beat the eggs and mix evenly, add starch, flour and water

6. Mix evenly into a thick batter

7. Mix evenly into a thick batter

8. Pat the bread crumbs evenly

9. Pat the pork ribs lightly and let it stand for a while so that the bread crumbs will not fall off easily when fried

10. Heat the pan with cold oil, and heat 50% of the pork ribs with the oil

11. Slowly fry on low heat until the pork ribs are set (about 10 minutes)

12. Pick up the bitumen

13. After the oil temperature drops to about 160 degrees, put the waxed pork ribs in an oil pan and re-fry for about 4 minutes, then remove the oil and drain it.

Tips:
The egg batter shouldn’t be too thin, or it won’t stick to the batter. If it’s too thick, the ribs will have a thick batter. If it’s not cooked yet, it must be re-fried once, so that the skin is crispy and the cured pork ribs must be soaked to remove the saltiness