Bridge ribs
Crispy ribs 500g | Garlic 5-7 petals |
Ginger 3 tablets | Vida Premium Light Soy Sauce 1 scoop |
Vida Premium Oyster Sauce 1 scoop | Salt 2 grams |
White pepper 1 small spoon | White sugar 1.5 medium spoon |
Vida Mei Zhenpin cooking wine 1 scoop | Salt and pepper powder 1 medium scoop |
Chili powder/cumin powder Add according to personal taste | Edible oil Appropriate amount |
Starch 30g | flour 30g |
Eggs1 |
Step 1
Prepare ingredients.Step 2
Wash the ribs, then add 1 spoonful of cooking wine to the water and soak the ribs for 15 minutes.Step 3
After soaking, rinse away the blood and drain the water and set aside.Step 4
Mince the garlic and slice the ginger.Step 5
Add 1 tsp of salt to the ribs.Step 6
1 spoon cooking wine, 1 light soy sauce, 1 oyster sauce, appropriate amount of white pepper.Step 7
2 medium spoons of sugar.Step 8
Add minced ginger and garlic and mix well.Step 9
Marinate for more than 4 hours to get the flavor.Step 10
Mix flour and starch in a 1:1 ratio, crack in 1 egg, and add 1 teaspoon of salt and pepper.Step 11
Add an appropriate amount of water and mix evenly into a powder paste without particles (use chopsticks to lift it into a straight flow).Step 12
Coat the marinated pork ribs with batter.Step 13
Heat a large amount of oil in a pan until it is 50-60% hot. (Use chopsticks to put into the oil and small bubbles will form around the chopsticks.) Place the batter-coated ribs into the pan one by one.Step 14
After setting, fry on low heat for about 10 minutes, turning carefully.Step 15
Drain the oil and take it out.Step 16
Turn up the heat again to increase the oil temperature, put the ribs into the pan and fry again.Step 17
After draining the oil, sprinkle with chili powder and cumin powder according to personal taste.Step 18
The skin of Qiaotou is golden, the meat is rosy, the entrance is fresh and crispy, and the meat is juicy. Hurry up and arrange the Qiaotou spare ribs. Cooking Tips for Bridget Pork RibsYou can also cook the ribs in water first, then dry them in cold water and then marinate them. Mix a handful of flour, starch and an egg evenly, then put the marinated ribs in the batter and fry them. The ribs produced in this way are not afraid of being undercooked, and are very crispy, closer to the taste sold outside
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