Salt and Pepper Ribs
Traditional Chinese salt and pepper ribs
- Prep time
- 6 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 g ribs (select ribs from younger pigs)
- 1 tbsp. light soy sauce
- 1/2 tbsp. Chinese cooking wine
- 1 tsp. salt
- 1/4 tsp freshly ground pepper
- 2 tsp. starch (corn starch or other type)
- 1 egg
- 1/2 cup potato flour or other flour for coating
- Frying
- 2 cups of oil
- 2 garlic cloves (chopped)
- 1/2 tbsp. vegetable cooking oil
- 1 tsp. minced ginger
- 2 green onion (white part only, finely chopped)
- 1 fresh green pepper (chopped)
- 1 fresh red pepper (chopped)
- Salt and pepper as needed
Instructions
- 1
Soak the ribs with clean water for 30 minutes and change the water at least once. This is to remove any dirty parts and raw taste.
- 2
Drain completely and then place all of the marinating ingredients except egg and coating flour at least for 30 minutes or over night.
- 3
Just before cooking, crack an egg and mix with the ribs.
- 4
Coat the ribs with potato flour or starch around 10 to 15 minutes before frying.
- 5
Heat oil until there are fine small bubbles surrounding when insert a chop sticker. Place ribs in and fry for 6-8 minutes over small fire. I recommend frying the ribs for two batches. Strain and remove extra oil.
- 6
Prepare a pan, add 1/2 tablespoon of oil and fry garlic, ginger, green onion and fresh peppers until aromatic.
- 7
Place ribs in and toss with salt and pepper. Serve with extra salt and pepper for option.