Cooking Steps

1. 

   Step1:Wash the ribs. My practice is generally adding salt to water and soaking for a while.

2. 

   Step2:Drain the water. Marinate with scallion and ginger cooking wine for more than 20 minutes.

3. 

   Step3:Steam in a pressure cooker. Steam for about 20 minutes until cooked.

4. 

   Step4:The re fried batter is slightly different. On the basis of flour, cornflour and pepper, knock an extra egg.

5. 

   Step5:Half of the eggs are mixed into the batter and added with water. It's thicker as shown in the picture.

6. 

   Step6:Put all the ribs in and hang the paste. You can see that the batter is thick. The meat can't be seen.

7. 

   Step7:It's still hot. It's still cold.

8. 

   Step8:I'll fry them all for the first time. Don't fry too deep. The first explosion is to fix the shape. The oil temperature gradually increases and penetrates. It is not easy to make the outside paste inside.

9. 

   Step9:Then the oil temperature rises. Return the ribs to the wok and fry them again until golden. Because of the difference of internal and external heating degree, it has the effect of external scorching and internal softness.

10. 

    Step10:Because the hanging pulp is a little thicker than the first one, and it's fried twice, so it tastes a little more layered. At the same time, it perfectly locks the sense of gravy of the ribs.

11. 

    Step11:Especially there is a layer of sticky paste between the crispy shell and the tender ribs. It's especially like the state before the sweet and sour ribs are wrapped. Don't miss your favorite partner.