1. Wash the large ribs and drain the water. Use tools to loosen the large ribs.
2. Put the large amount of knocked loose into the basin, add cooking wine, salt, light soy sauce, and chicken powder to marinate for 2 hours
3. Take another large bowl and add flour, salt, white pepper, salt and pepper powder, five-spice powder, chicken powder and eggs
4. Add an appropriate amount of water to make a thick paste
5. Put in the marinated large row and wrap it in batter
6. After the small oil pan is heated, turn to low heat
7. Put in the battered large platters for frying
8. Turn it over and fry again, the specific time depends on the thickness adjustment of the large row
9. Fry until golden brown, remove the oil with a kitchen paper towel
10. The dough is crispy on the outside and tender on the inside.
Tips:The outer layer of my large row is thicker because I like to eat it. If you don't like it, make the batter thinner. In addition, this large row is not dipped in seasonings, because the outer layer and the inner layer have flavor!
