Fried spareribs crisp

Fried spareribs crisp

Introduction:

"Spareribs crisp is a famous snack in Taiwan. I love the taste of crispy outside and tender inside. It can be used as a snack. If it is served with cooked noodles, it is a Taiwanese delicacy. I haven't fried anything for a long time, and I haven't cooked Taiwan food for some time. Today I try to make spareribs crisp and introduce it to you

Production steps:

Step 1: wash coriander, remove old stems, yellow leaves and roots, and cut into 8cm long segments;

Step 2: chop the small ribs into 3-4cm long pieces, soak them in bleeding water and clean them;

Step 3: first add rice wine (Shaoxing Huadiao wine can be used as substitute) and marinate for 15 minutes;

Step 4: add salt, soy sauce (Taiwan Jinlan soy sauce, can be replaced by soy sauce), black vinegar, white granulated sugar, five spice powder, white pepper and eggs. Stir well and marinate for 30 minutes;

Step 5: mash the coarse granules in the sweet potato starch and wrap the starch evenly on the pickled spareribs;

Step 6: heat the oil pan to 50% heat, fry the marinated spareribs until the pastry is set;

Step 7: wait for the spareribs to float on the oil surface, turn to low heat and fry for 3 minutes until the spareribs are cooked and pulled out;

Step 8: turn the fire again to make the oil temperature rise, fry the spareribs again for 10 seconds until the skin is crisp, remove and drain the oil into a bowl;

Step 9: garnish the ribs with coriander.

Materials required:

Small ribs: 600g

Egg: 1

Sweet potato starch: right amount

Red label rice wine: 1 tbsp

Salt: 1 tsp

Soy sauce: 1 tbsp

Black vinegar: 1 tsp

Sugar: 1 / 2 tsp

Five spice powder: 1 / 2 tsp

White pepper: 1 tsp

Chicken essence: 1 / 2 tsp

Note: if the fried spareribs are charred outside and raw inside, it is mostly because the oil temperature is too high. The most suitable oil temperature for fried spareribs is 160 ~ 180 ℃. When frying spareribs, if the oil temperature is too high, it's better to take out the spareribs first, turn off the fire and wait for the oil to cool down or add some cold oil to fry them again, so that the fried spareribs will be scorched outside and tender inside.

Production difficulty: ordinary

Technology: deep fried

Production time: three quarters of an hour

Taste: salty and fresh