250 grams (0.66 lb) pork ribs
10 grams (2 tsp) cooking wine
4 grams (2/3 tsp) salt
1 gram (1/4 tsp) MSG
10 grams (1/3 oz) Chinese prickly ash
5 grams (1/6 oz) finely cut scallions
100 grams (0.22 lb) dry cornstarch
250 grams (1/2 cup) cooking oil
5 grams (1 tsp) mashed garlic
Cut the pork ribs into sections 5 cm (2 inches) long and 2 cm (0.8
inch) wide. Use 2 g (1/3 tsp) of salt, MSG, and cooking wine to
marinate the ribs for 10 minutes. Mix them with the egg and dust on
the dry cornstarch.
Bake the Chinese prickly ash and grind it into a powder. Add 2 g
(1/3 tsp) of salt and put the mixture of pepper salt in a small
Heat the oil to 200-220:C (390-430:F) and deep-fry the ribs that
have been covered with the dry cornstarch until they become crispy
on the outside. Take out and drain off the oil.
Keep 25 g ( 1 2/3 tbsp)of oil in the wok and heat to 70-100:C
(160-210:F) to stir-fry the scallions and ginger until they produce
a strong aroma. Add the pork ribs and stir well. Take out and place
on a plate. Serve with a small plate of pepper salt.
Features: Has a strongly inviting aroma.
Taste: Soft, crispy and delicious.