1. Prepare the required ingredients, wash the ribs and drain the water.
2. Slice the ginger and knot the green onions.
3. Boil water in the pot and add the ribs to blanch water.
4. After blanching the blood foam, remove the ribs and wash off the blood foam.
5. For the washed ribs, add the water that has not been used for the ribs, add the green onion and ginger, bring to a boil on high heat, and simmer for 15 minutes.
6. After 15 minutes, turn on high heat, add salt, and continue to cook for 5 minutes.
7. Remove the cooked ribs and let cool.
8. Wash the lettuce leaves with light salt water to control the moisture.
9. Add water to the flour and mix it into a batter.
10. Beat eggs into the mixed batter.
11. Stir the batter.
12. Pour oil in the pot and heat it to 50% heat, and you can feel the heat when you place your palm on the top of the pot.
13. Put the ribs in the egg batter and coat well.
14. Put the cooked ribs in a frying pan and fry them.
15. Fry it into golden brown, remove it, and use absorbent paper to absorb the oil on the surface.
16. Go to another pot, add a small amount of oil and sugar, and fry the sugar color over a low heat.
17. Stir-fry until the sugar melts and turns golden brown.
18. Add a small half cup of hot water to a boil.
19. Add Korean hot sauce.
20. Add tomato sauce.
21. Add apple cider vinegar and cook over high heat to become stirred.
22. Cook until there are many bubbles on the surface of the ketchup.
23. Add the fried ribs and stir fry so that each rib is covered with sauce.
24. The fried ribs are placed on a plate with lettuce, sprinkled with white sesame seeds and chopped lettuce for garnish.
Tips:Fry the sugar color before cooking until the ketchup, which can make the color of the dish more red and bright.
When frying the ribs, pay attention to controlling the oil temperature so that the ribs are evenly heated.
If you don’t like spicy food, you can leave out Korean chili sauce and put 4 spoons of tomato paste directly.
