Garlic Spareribs
蒜香排骨
Crispy double-fried pork ribs tossed with fragrant garlic, chilies, and scallions for intense aroma. A flavorful dish featuring golden, crunchy exterior and tender meat with bold garlic fragrance.
Servings
2-3 people
Prep Time
20 minutes
Cook Time
15 minutes
Spice Level
Mild
Ingredients
Instructions
Prepare ingredients and side dishes. Cut ginger and scallion into strips and add water to make ginger and scallion water. Rinse the pork ribs with cold water and soak for twenty minutes, drain the water.
Change water 2-3 times in between to remove blood.
Marinate the pork ribs: 1/3 salt, two spoons of ginger and scallion water, one spoon of light soy sauce, one spoon of cooking wine, one spoon of garlic powder, a little pepper powder, one small egg, mix well, then add two large spoons of corn starch and mix well, marinate for 15 minutes.
If the egg is large, use half.
Chop the garlic into paste, cut chili pepper and scallion into small pieces.
Heat the wok and oil, when oil is 60% hot, put the marinated pork ribs one by one into the oil for the first fry, 5 minutes (medium heat).
After 5 minutes, remove the pork ribs, turn to high heat to reheat the oil for about 1 minute, pour in the pork ribs for a second fry, about 2 minutes, then remove and set aside (high heat).
At this point the pork ribs are crispy outside and tender inside.
Take another wok, add a little oil, don't make the oil too hot, add chopped garlic and chili pepper, stir-fry until fragrant, when the garlic is slightly yellow, immediately add the fried pork ribs to the wok and stir-fry together, add chopped scallion and quickly stir-fry, then serve.
Low heat.
This way the garlic pork ribs are crispy outside and tender inside, slightly spicy, savory and delicious, with rich garlic fragrance.
- Pay attention to the heat at every stage of the process.