Directions:

1. Cut the pork ribs into sections 5 cm (2 inches) long and 2 cm (0.8 inch) wide. Use 2 g (1/3 tsp) of salt, MSG, and cooking wine to marinate the ribs for 10 minutes. Mix them with the egg and dust on the dry cornstarch.

2. Bake the Chinese prickly ash and grind it into a powder. Add 2 g (1/3 tsp) of salt and put the mixture of pepper salt in a small plate.

3. Heat the oil to 200-220ºC (390-430ºF) and deep-fry the ribs that have been covered with the dry cornstarch until they become crispy on the outside. Take out and drain off the oil.

4. Keep 25 g ( 1 2/3 tbsp)of oil in the wok and heat to 70-100ºC (160-210ºF) to stir-fry the scallions and ginger until they produce a strong aroma. Add the pork ribs and stir well. Take out and place on a plate. Serve with a small plate of pepper salt.

Features: Has a strongly inviting aroma.
Taste: Soft, crispy and delicious.