Prime Ribs 800g cinnamon
Soy sauce Seasoning powder
Garlic Black pepper
Chicken Essence Salt
Peanut oil Corn starch (cornstarch)
Cooking wine
How to make garlic bones Illustration of finger sucking garlic bones 1

Step 1

Excellent fresh ribs from the supermarket. Illustration of finger sucking garlic bones 2

Step 2

Soak the ribs, rinse to remove blood, and drain. Illustration of finger sucking garlic bone 3

Step 3

Partial ingredient picture. There were three garlics on display and only one was used. Two small glass bottles, one for cinnamon powder and one for seasoning powder. Seasoning powder contains salt, chili pepper, rice flour, pepper, onion, basil, garlic, red pepper, cumin, and thyme. Illustration of finger sucking garlic bone 4

Step 4

Add salt, a small amount of soy sauce, black pepper, cinnamon, seasoning powder, cooking wine, and chicken essence to the pork ribs, mix well with your hands, then add minced garlic, mix well, and marinate for an hour. Note that the garlic here must be minced rather than minced. Illustration of how to suck garlic bones 5

Step 5

After an hour, scoop two tablespoons of cornstarch (cornstarch), mix well with the marinated ribs, and you can start the frying step. Illustration of finger sucking garlic bone 6

Step 6

Heat oil in the pot, making it slightly more oily. When the oil is 90% hot, fry the ribs piece by piece. Turn the heat to medium first and let the ribs set without turning them. There were a lot of ribs this time, so I divided them into two batches to fry. Illustration of finger sucking garlic bones 7

Step 7

After the ribs are set, turn to high heat, flip the ribs constantly with a slotted spoon, and fry until the ribs change color. Then turn to low heat and fry for a while to let the inner layer of the ribs cook.Illustration of finger sucking garlic bone 8

Step 8

Remove the ribs with a slotted spoon and repeat the above procedure to fry the second batch. Illustration of finger sucking garlic bone 9

Step 9

After the second batch of ribs is fried, remove them as well. Use a strainer to filter out impurities in the oil pan. Return the oil temperature to high heat. Pour all the ribs into the oil pan and fry again. Keep turning the ribs during frying to allow all sides to be heated evenly. Warm reminder: Even if there are not many ribs, it is best to start the process of taking out the ribs, restoring the oil temperature, and then "re-frying" the ribs. Illustration of finger sucking garlic bone 10

Step 10

When you see that the pork ribs are browned in color, turn off the heat and "fry" for one or two minutes, remove them, and control the oil. It is best to use oil-absorbing paper to absorb the excess oil, and then you can put it on a plate. The delicious finger-licking garlic bones must be eaten while they are hot. You can’t wait. 【Naughty】 Garlic bone cooking tips