1. raw material
2. Cut the pork ribs into thin slices and spread them on the chopping board. Use the back of a knife or a meat hammer to beat in the direction perpendicular to the fiber, and then turn it over and beat again, a total of 4 times, the large row will become soft.
3. Beat the eggs into egg mixture, add salt, cooking wine and dry starch and stir well, add a large row of marinade for half an hour, squeeze a little lemon juice in, make the meat softer and have a delicate fragrance.
4. Sprinkle bread flour (or bread crumbs) on the chopping board, spread a large row, sprinkle a layer of bread flour on the surface, and beat with meat.
5. Pour the oil (50 ml actual consumption) into the pot, heat it to 60% hot, put the large row in portions
6. Fry until golden and scoop it up.
7. Then heat the oil pan again, and discharge the large amount into it again
8. After quick frying, pick up the drain oil, do not fry for a long time. Dip it in spicy soy sauce.
Tips:The pork ribs in this dish are best bought fresh from the vegetable market. Do not use frozen meat, because frozen meat will release moisture.
Shanghai deep-fried pork ribs must be served with spicy soy sauce to meet Shanghai people's habits, but if you like to dip it in tomato sauce, that's fine too!
