“Aromatic dish, for the scent and taste.”
I find this dish tastes much better and chewy in the palate when using pork ribs in this recipe. Use of 3-layer-pork is nice, too, if you prefer to eat it with some fat.
The fragrance of the fried rib mingles in the palate and creates a very pleasant after-taste. However, some might find it a little salty due to the red soy bean curd. Do not reduce the amount of this red soy bean curd, but you may cut short its marinating time. The longer you marinate it, the saltier taste it will be. Same thing, if you wish to yield a more intensive taste, marinate it overnight!
It is simple to cook, and only 3 ingredients are needed here. Your choice to go with or without the rice wine this time, as it might be good to taste the bone ribs with as less seasoning as possible.
1) Marinate pork ribs with red soy bean curd. Dredge the ribs till all well combined. Mix in sugar. Store it in the refrigerator to marinate for at least 2 hours.
2) Heat wok with oil over high heat. Mix corn flour with marinated ribs, briefly coat the ribs will do. Hit ribs into the wok or deep fryer. Deep fry till ribs turn golden brown. Remove from wok/ fryer, and drain on strainer or kitchen towels. Serve.
This fried pork ribs counts about 280 kcal for a portion of 2 – 3 ribs.
Tips: If you do cook this dish for dinner, I will suggest to cook another soup dish as the fried pork ribs are too dry to go with just the steamed rice.