Material: 5000 grams of ribs (big ribs).

Accessories: starch (pea) 700g, wheat flour 1250g, fried ribs with eggs 500g.

Seasoning: 50g of sugar, 0/00g of salt/kloc, 0/50g of soy sauce/kloc, 0/00g of onion/kloc, 400g of ginger, 0/0g of monosodium glutamate/kloc, and 0/0g of spiced powder/kloc.

The practice of frying ribs

1. Choose fresh ribs and cartilage (2 kilograms of meat per kilogram of bone).

2. Chop brine: chop the ribs into small pieces 3 cm square, wash them with clear water, remove them and drain them. Cut the onion and ginger into sections, pour them into a container with other seasonings and mix well, then pour the ribs into the container and mix well, and marinate for 30 minutes.

3. Stir-fry: Stir the starch, flour and eggs into a dry paste with 500 grams of clear water. Pour the marinated spareribs and seasoning into the paste and stir evenly with a wooden stick. Heat the oil to 180℃, pour in the ribs, and pay attention to deep frying. After about 10 minutes, the surface of the ribs is dark yellow, and the finished product is taken out.