Homemade Crispy Riblets Recipe

This year, I want to share with everyone a dish that is essential in our household during the Spring Festival——crispy fried pork ribs.. Remember when I was young, my family's conditions were not good, and we could only eat meat during the New Year. Every year, my family would fry half a basin of pork ribs for the New Year. Whenever there were children playing around our door, we would give them two pieces to munch on; it was even more joyful than giving them pocket money. This habit has been maintained until now. The only difference is that this dish can be made anytime when I want to eat it, not just during the New Year. Today, I will share this recipe with everyone. For the main ingredients:

Pork ribs

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For the seasoning:

　　Tsp of Sichuan pepper, minced ginger, green onion, flour, cornstarch (the ratio of flour to cornstarch is 4:1),salt, oil, beer, beaten egg..Steps: 1. Prepare all the ingredients.2. Clean the pork ribs and add Sichuan pepper powder (Sichuan pepper should be lightly roasted over low heat, then ground into a fine powder). Add minced ginger, chopped green onion, light soy sauce, salt, and beer. 3. Mix well and marinate to taste.

4. Marinated pork ribs are mixed with flour, cornstarch, and beaten egg.

5. Stir until each piece of rib is evenly coated with the batter.

6. If you pick it up by a chopstick, it should flow smoothly.7. Heat the oil to about 6-7 tenths full and add the pork ribs one at a time to prevent sticking.8. Once they have set, flip them over occasionally to separate any that stick together. 9. Fry until golden brown; you can easily pierce through the meat with a chopstick. Remove and drain excess oil.

10. Reheat the oil and fry again for a second time.

11. Drain the fried pork ribs on paper towels to remove any extra oil.

12. Serve the crispy fried pork ribs while hot.

(Leftovers can be steamed with them next time if you have some.)

Note:

You can add beer when making the batter to not only reduce the fishy smell but also make the food taste fresher.

Since I particularly like the taste of Sichuan pepper, I added ground Sichuan pepper powder that was lightly roasted. If you don't like it, you can omit it.

The completed crispy fried pork ribs are golden and crunchy on the outside while tender inside; they can be sprinkled with salted pepper, chili flakes, or served with tomato sauce when hot. Or, you can mix them with a sweet and sour sauce made from cooking sugar and vinegar. Any leftovers can also be mixed with fermented black beans and steamed in a pot.

Don't look at its rugged appearance; it is actually very delicious!

When I was young, my family would use such flower bowls to pile up the food. Just looking at them filled me with great satisfaction! The excess can be added to the pot for steaming next time.Steam it..)

Tips:

When making, you can add beer to the batter; not only does this remove the fishy smell, but it also makes the food more delicious. Since I particularly like the taste of Sichuan pepper, I added crushed and fried Sichuan pepper powder. If you don't like the spicy sensation, you can skip it.

The deep-fried and crispy spare ribs come out golden brown on the outside and tender on the inside; they can be sprinkled with salted pepper,chili powder, or paired with tomato sauce and eaten hot directly. Or you can stir-fry sugar vinegar sauce to coat the spare ribs with a sweet and sour sauce. Alternatively, leftover pieces can be mixed with fermented black beans and steamed in a pot. Don't be fooled by its rugged appearance; it's really very delicious! When I was young, my family also used such flower bowls, piled up full of food, just looking at which made me feel particularly satisfied!