Salt and Pepper Pork Ribs Strips
Salt and pepper pork rib strips are a very classic Shanghai-style dish—salty, fragrant, and easy to make.
Ingredients and Tools
- pork chops
- egg
- salt
- salt and pepper powder
- scallion and ginger water
- flour
- starch
- custard powder (for color and aroma; optional)
- water
- oil
Measurements
- pork chops 4 pieces (about 360 g)
- egg 1 piece 50 g
- salt 1 g
- salt and pepper powder 10 g
- scallion and ginger water 100 ml
- flour 80 g
- starch 80 g
- custard powder 2-3 g (for color and aroma; optional)
- water 10 g
- oil 10 g
Steps
- Rinse the pork chops, remove the bones, loosen with the flat of a knife, cut into thick slices, then into thick strips.
- Add salt and pepper powder, mix well, then add the scallion and ginger water in batches after it becomes sticky, and marinate in the refrigerator for 20 minutes.
- Make the frying batter. Add 80 g flour, 20 g starch (note: 20 g starch; reserve the remaining 60 g), 2 - 3 g custard powder, and 1 g salt.
- Crack in one egg and mix, then add 100 g water in batches, then add 10 g oil, and mix repeatedly. Mix until the batter is fully smooth and slightly thick.
- Take out the remaining 60 g starch. Take out the pork strips, coat with a layer of starch, then coat with the batter.
- Add oil to the wok until it can cover the ingredients, heat to about 150 ℃ - 160 ℃. Add the pork strips and fry until light golden, then remove. The strips may stick when first added; do not move them. After they set, use chopsticks to turn them and separate them.
- When the oil temperature rises again to 150 ℃ - 160 ℃, add the pork strips back and fry until golden, then remove.
- Sprinkle with salt and pepper powder, mix evenly, and remove from the wok.
Notes
- You can also use breadcrumbs instead of batter, but the texture is very different.
- The batter can also be used to fry chicken legs, fish, etc.
- Reference: method for salt and pepper pork rib strips. If you follow this guide and find issues or steps to improve, please submit an Issue or Pull request.