Drunken Pork Ribs
A classic Fuzhou dish from Fujian, China. Deep-fried pork ribs are coated in a sweet-sour sauce with rich rice wine aroma, crispy outside and tender inside, absolutely delightful.
Ingredients
15 items- Pork spare ribs 500g
- Fujian old wine 3 tbsp
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Aged vinegar 2 tbsp
- White sugar 3 tbsp
- Corn starch 3 tbsp
- All-purpose flour 2 tbsp
- Egg 1
- Green onion 2 stalks
- Ginger 1 small piece
- Garlic 3 cloves
- Salt 1/2 tsp
- White pepper A pinch
- Cooking oil As needed
Nutrition
Steps （6 steps）
Cut ribs into pieces, soak to remove blood, drain. Add 1 tbsp wine, 1 tbsp light soy sauce, salt, white pepper and ginger. Marinate for 20 minutes.
Add egg, 3 tbsp each of corn starch and flour to marinated ribs. Mix well until each piece is coated with a thin batter.
Heat oil to 180°C (350°F). Fry ribs over medium-low heat for 5 minutes until light golden. Remove.
Increase oil temperature to 190°C (375°F). Fry ribs again for 1 minute until golden and crispy. Drain.
Mix 2 tbsp wine, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 3 tbsp sugar, 2 tbsp aged vinegar, 1 tbsp corn starch and some water to make sauce.
Leave a little oil in the wok, sauté minced garlic and scallions. Pour in sauce, stir until bubbling. Add ribs and toss for 30 seconds. Garnish with scallions.
Tips
Double frying is key for extra crispiness. Stir-fry quickly after adding sauce to keep ribs crispy. Use Fujian old wine for authentic flavor; Shaoxing wine can substitute.
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