香酥排骨💥創新做法💥🈚需醃製👋搶酥💥效果💯回味無窮😋急凍肉一樣做到👍 更加健康💪🏻搶住食🏩🍻Crispy Fried Ribs with Shake-On Seasoning

⬇⬇English recipe follows⬇⬇
香酥排骨：
材料：
刀嘜鮮胚粟米油
一字排骨10條
蕃茄及青瓜（伴碟用）

調味料表(A)：
五香粉 1茶匙
黑椒粉1/2茶匙
大地魚1/2茶匙
糖1茶匙

調味料表(B)：
金裝鮮胚粟米油
生粉2湯匙
鹽1茶匙

處理：
1. 一字排用清水解凍後，用粗鹽乸去除雪味、腥味及加入鹹味，再加入1/2茶匙生粉乸8分鐘。
2. 伴碟青瓜切片。
3. 放好伴碟車厘茄。
4. 一字排沖洗乾淨，擎乾水， 用廚紙索乾。
5. 再加入1/2茶匙生粉撈勻，5分鐘之後可以炸。

烹調：
1. 加入1支金胚粟米油落鑊。
2. 排骨在落鑊炸之前，再加入1茶匙生粉撈勻，令排骨更乾身。
3. 大火燒熱油。
4. 放排骨落鑊。
5. 轉中慢火，繼續炸，不時轉動排骨。
6. 過了5~6分鐘後，排骨開始轉金黃色，繼續炸多2分鐘。
7. 轉回大火，即時夾起排骨。
8. 油煮滾後，再將排骨落鑊炸40秒左右，撈起排骨。
9. 將調味料表(A)中所有調味料攪勻。
10. 將（9）與排骨混和，搖勻。
11. 排好一字排骨，上碟。

Crispy fried pork backribs:

Ingredients:
Knife brand supreme corn oil
Pork ribs 10 Nos.
Tomatoes and cucumber(to be put on side)

Seasonings (A):
Five spices powder 1 tsp
Pepper 1/2 tsp
Dried flounder powder 1/2 tsp
Sugar 1 tsp

Seasonings (B)：
Supreme corn oil
Tapioca starch 2 tbsp
Salt 1 tsp

Preparation:
1. Defrost pork ribs with tap water. Season the pork with table salt to remove the unpleasant smells, and add some salty taste to the pork, add 1/2 tsp tapioca starch for 8 minutes.
2. Slice cucumber to be put on side.
3. Put cherry tomatoes on side as well.
4. Rinse the pork thoroughly, hang dry. Dry with kitchen towel.
5. Mix well pork with 1/2 tsp tapioca starch and get ready for deep frying 5 minutes later.

Steps:
1. Pour one bottle of supreme corn oil into wok.
2. Mix the pork with 1 tsp tapioca starch before deep frying to ensure the pork is dry enough.
3. Boil up oil at high flame.
4. Put pork into wok.
5. Turn to medium~low flame, continue deep frying and stir the pork continuously.
6. Pork has been turned to golden yellow after 6 minutes. Continue deep frying for 2 minutes more.
7. Turn to high flame, pick up the pork immediately.
8. Oil has been totally boiled up, immerse the pork into oil, deep fry for 40 seconds, put the pork on plate.
9. Mix all the seasonings in list (A) well.
10. Mix the pork with (9) and shake well.
11. Put the pork ribs on plate in good shape. Serve.

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