醉排骨

醉排骨

醉排骨 is a home-style meat dish at difficulty 4/5 (Advanced), about 934 kcal. Ingredients and step-by-step instructions are below, with notes for home cooking.

Difficulty

4 / 5

★★★★☆

Advanced
Estimated Calories

934 kcal

Ingredients

  • Pork ribs (切块)
  • White sugar
  • Edible cooking oil
  • Fish sauce
  • Sesame seeds
  • Ketchup
  • Shaoxing vinegar (or Rice vinegar)
  • Garlic cloves
  • Scallions (Green onions)
  • Sweet potato starch / Tapioca powder
  • Egg yolk

Steps

  1. Mix pork ribs with 5g sweet potato starch and water. After washing 2-3 times, place them in a large bowl and set aside.
  2. Add fish sauce, sweet potato starch, and egg yolk to the ribs in the bowl. Mix thoroughly.
  3. Put the ribs into the oil pot one by one (Never pour the whole bowl in at once). Make sure they do not stick together.
  4. After all the ribs are in, flip the meat pieces over using a spoon every 30 seconds (on both sides) until the ribs' surface turns golden yellow.
  5. Take out the ribs. Wait one minute, then pour them into the oil pot for a second frying. Remove and put back into the large bowl once they turn焦黄.
  6. Prepare a small bowl with minced garlic, aromatic vinegar, white sugar, fish sauce, ketchup, chopped scallions, and sesame seeds. Mix well and stir in 5ml of hot oil.
  7. Pour the sauce over the ribs. Coat well with the sauce before serving on a plate.

Notes

醉排骨 is a traditional famous dish from Fuzhou. It features a texture that is crispy on the outside and tender on the inside, with a sweet and sour appetizing taste, carrying a unique fish sauce freshness. Ribs are rich in protein and calcium, making them nutritious and a good snack.

Note: This dish requires mastering the technique of battering (glazing) and double-frying, making it more suitable for friends with some cooking experience. The entire process takes about 40 minutes to complete.
Est. Cooking Difficulty: ★★★★
Est. Calories: 934 kcal
Group: 醉排骨

Calculations:
Per serving:
* Pork ribs 200 g
* White sugar 10 g
* Edible cooking oil 500 ml
* Fish sauce 5 ml
* Sesame seeds 5 g
* Ketchup 5 g
* Aromatic vinegar 5 ml
* Garlic cloves 2 pieces
* Scallions 1 stalk
* Sweet potato starch 30 g
* Egg yolk 1 piece

* Fish sauce, also known as fish酱油, is a common seasoning in Guangdong and Fujian. The effect is similar to Soy Sauce (Sheng chou).
* During this cook, due to pandemic reasons, fish sauce was not available, so I had to use Soy Sauce (Shen chou/Shou lao chou) as a substitute. Therefore, the ribs look a bit black; the normal color should be golden yellow.

If you follow this guide and find any problems or areas that could be improved in the process, please file an Issue or Pull request.

More in this category