1. Prepare pork and wash
2. Remove the other gluten and fat from the pork, otherwise the taste will be old
3. Transect the fascia with a knife
4. Fascia and grease are removed cleanly
5. Cut horizontally into 1 cm thick slices of meat
6. Slices all cut
7. Pat the meat loose with the back of a knife
8. Then pat the meat with the side of the knife, which will make the subsequent ribs taste tender
9. Cut the meat slices into 1 cm * 6 cm square strips
10. Marinate meat strips with salt, chicken powder and cooking wine
11. Break up the eggs and add them to the meat strips several times. After each addition, they will be thoroughly grasped, and then continue to add the egg liquid
12. Add flour to the bowl
13. Grab the flour evenly
14. Add starch to the bowl
15. Grab the starch evenly, if it is too dry, add water appropriately until the state in the picture, the batter is finished, add a little salt to the batter, and evenly, it will be more delicious afterwards
16. Slide the pan and heat it with oil for 50% to 60%. Quickly put the ribs one by one. You can’t turn the ribs immediately after putting them in. The starch will fall off. You can turn the pan slightly to prevent the ribs sticking to the bottom
17. After frying for a while, flip with a frying spoon to prevent sticking between the ribs
18. Fry until slightly yellow, take out
19. Continue to heat the oil to 70% hot, put in the chops, re-fry, re-fry until it is crispy and colored, and fry until golden and remove.
20. Leave a little oil in the pan, chop the green onions, add the chopped green onions, and stir fry a few times
21. Put the fried ribs in the pan, cook a little cooking wine, sprinkle a little chicken powder, sprinkle salt and pepper powder, turn the pan
22. Out of the pot and plate
Tips:Standard for salt and pepper ribs: color: golden, quality: crispy on the outside, tender on the inside, taste: salty
