Fengsha Garlic Bone (non-fried Version)

Name: Fengsha Garlic Bone (non-fried Version)
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 750g Pork steak; 1 piece egg; Some Fried garlic slices; 1/4 cup Baking powder; a little Black pepper; Some All-purpose flour; 1/2 cup Corn flour; 1 teaspoon sea salt

by Jackylicious

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

According to the definition of a famous seafood stall in Toronto, Jinsha is wrapped in salted egg yolk, Fengsha is wrapped in pure fried garlic, and typhoon shelter is fried garlic with tempeh (or even white rice fish).
Since it is really too difficult to make fried food at home, I have to wash it after cooking, and I don’t know what to do with the fried oil. Inspired by a previous netizen who used a microwave to make fried chicken wings, I tried to make this dish in an oven. The classic Cantonese cuisine cannot be the classic garlic bone. Since this is my first trial, the finished product is a bit overheated, but I have adjusted the temperature and time in the recipe below. "

Ingredients

750g Pork Steak
1 piece Egg
Some Fried Garlic Slices
1/4 cup Baking Powder
a little Black Pepper
Some All-purpose Flour
1/2 cup Corn Flour
1 teaspoon Sea Salt

Fengsha Garlic Bone (non-fried Version)

1. First, mix the ribs with all the marinated seasonings and put them in the refrigerator for at least 30 minutes, preferably overnight. Marinade: barbecued pork sauce/garlic powder/raw garlic/salt/honey/ cooking wine/pepper (don’t ask me how much, Chinese food is about two words: "appropriate")

Fengsha Garlic Bone (non-fried Version) recipe

2. In a serving bowl, mix the raw eggs well.

3. Using a saucer, mix all the powders of the wrapping material. All-purpose flour, 1/2 cup corn flour, 1/4 cup baking powder, 1 teaspoon sea salt, a pinch of black pepper, a pinch

4. On the other side, we spread a layer of tin foil on the baking sheet, and then put a grill on it. Then dip the marinated ribs in egg paste, then dip them in flour, and place them on the grill.

5. When laying the ribs, we can preheat the oven to 420F/215C degrees.

6. Put the baking tray in the oven. The following is the time it takes for me to use spare ribs (5-6 cm in length and an average weight of about 50 grams) this time: a. Bake at 400F/205C for 30 minutes, heat to 520F/270C for 10 minutes, turn it over and bake 5 -10 minutes (depending on the ability of the oven to restore heat, and at the same time closely observe the degree of browning on the surface of the ribs)

7. a. Bake at 400F/205C for 30 minutes, heat to 520F/270C and bake for 10 minutes, turn it over and bake for 5-10 minutes (depending on the oven's ability to restore heat, and also closely observe the degree of browning on the surface of the ribs)

8. The pork ribs grilled at a high temperature can preserve the meat inside, and then sprinkle some fried garlic, which is absolutely strong from the inside out.

Tips:
1. Adding seasoning in the flour is a reference to the practice of western fried chicken, which brings the overall taste to a higher level.
2. Baking powder is added to the powder coating to make the surface more fluffy when exposed to high temperatures.
3. If you want to further simulate the effect of an air fryer, you can spray a thin layer of oil on the surface of the ribs before entering the furnace.