Drunken Ribs
Crispy on the outside, tender inside, with a rich wine aroma and sweet-sour flavor, this traditional Fuzhou banquet dish is unforgettable.
Ingredients
14 items- Pork ribs 500g
- Shaoxing wine 3 tbsp
- Light soy sauce 2 tbsp
- Dark soy sauce 1/2 tsp
- Sugar 2 tsp
- Rice vinegar 1 tbsp
- Ketchup 1 tbsp
- Garlic 3 cloves
- Ginger a few slices
- Egg 1
- Cornstarch 3 tbsp
- Flour 1 tbsp
- Cooking oil as needed
- Spring onion 1 stalk
Nutrition
Steps （8 steps）
Soak 500g pork rib pieces in water for 30 min to remove blood; drain. Add 2 tbsp Shaoxing wine, 1 tbsp light soy sauce, a few ginger slices; mix and marinate for 20 min.
In a bowl, beat 1 egg; add 3 tbsp cornstarch and 1 tbsp flour, whisk into a smooth batter that can evenly coat the ribs.
Add the marinated ribs to the batter, mix well with hands to coat each piece evenly.
Heat enough oil (about 500ml) in a wok over medium heat to 180°C (bubbles around chopsticks). Fry ribs for 3-4 min until lightly browned; remove.
Increase heat to high, heat oil to 200°C, return ribs and fry for 1-2 min until golden and crispy; drain.
In a small bowl, combine 2 tbsp Shaoxing wine, 1 tbsp light soy sauce, 1/2 tsp dark soy sauce, 2 tsp sugar, 1 tbsp rice vinegar, 1 tbsp ketchup, 1 tbsp minced garlic, 1 tsp water-slaked cornstarch; stir.
Leave 1 tbsp oil in wok over low heat, pour in sauce, stir continuously until bubbling and thick enough to coat a spoon.
Turn to high heat, quickly add fried ribs, stir-fry for 10-15 seconds to coat evenly; sprinkle with chopped spring onion and serve.
Tips
Double-frying ensures crispiness; prepare sauce in advance to avoid rush; adding a pinch of baking soda during marination makes meat tender; control heat to prevent sauce from burning.
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