Deep fried pork ribs with special salt

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, deep fried pork ribs with special salt. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Cover the meat with potato starch piece by piece. Place shredded lettuce and ribs on a plate and done. < Special salt > Put some refined salt and some grain Japanese pepper in pan, roast until the pepper is getting black. Once cooked, place bag in ice water and chill immediately. Once cold, cut into singular ribs.

Deep fried pork ribs with special salt is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Deep fried pork ribs with special salt is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can cook deep fried pork ribs with special salt using 8 ingredients and 3 steps. Here is how you cook that.

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The ingredients needed to make Deep fried pork ribs with special salt:
  1. Make ready 300 g pork ribs
  2. Take 100 g Lettuce
  3. Make ready (Seasoning)
  4. Make ready 1⁄3 Teaspoon Salt
  5. Take 1 ＋1/2 Tablespoons Sake
  6. Prepare Little White pepper
  7. Make ready 1 Teaspoon Sesame oil
  8. Take 2 Tablespoon Potato starch

It is a main stay on usual Chinese restaurants that serves Cantonese banquet usually served as an appetizer or mains. Cut the ribs into individual bone sections. Sprinkle or rub the meat with salt and pepper, along with any other dry seasonings you like. Shake or roll the ribs in plain or self-rising flour.

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Steps to make Deep fried pork ribs with special salt:
  1. Chop pork ribs in bite size. Put the meat and seasoning (except potato starch) in bowl and mix up well.
  2. Cover the meat with potato starch piece by piece. Heat up a plenty of canola oil to be 170 ℃ in pan, deep fried until golden orange. Place shredded lettuce and ribs on a plate and done.
  3. < Special salt > Put some refined salt and some grain Japanese pepper in pan, roast until the pepper is getting black. Filter only salt with draining.

Sprinkle or rub the meat with salt and pepper, along with any other dry seasonings you like. Shake or roll the ribs in plain or self-rising flour. Fry in about one-half inch of oil, over medium heat. In a medium-sized bowl, combine the flour with the salt and pepper. Gently roll the ribs in the flour mixture until well coated.

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