我家廚房 Christina's Kitchen

排骨酥 Taiwanese Style Deep-Fried Spare Rib

材料 Ingredients

小排骨 Pork Spare Rib	2	磅 lb (300g)
台式醃料 Taiwanese style marinade	2	份 portion
炸油 Oil for cooking	6	杯 cup

註：如果喜歡肉多一點，可以用1-1/2磅小排骨加1/2磅小里肌。小里肌肉切成跟排骨一樣大小。
Note: you like more meats than bones, use 1-1/2 lbs spare rib plus 1/2 lb pork tenderloin. Cut the pork tenderloin into the same size of the spare ribs.

做法

1.	小排骨切成4cmx4cm塊狀。
2.	將台式醃料準備好。
3.	將小排骨和台式醃料A料放在攪拌機用漿狀腳用中低速攪拌8分鐘。
4.	將醃好的小排骨裹上地瓜粉(台式醃料B料),注意要將粉捏緊。裹好粉的排骨放在一旁等約5分鐘讓其反潮。(也就是讓排骨汁液稍微潤濕裹粉，這樣炸時裹粉比較不會掉。)
5.	加熱6杯油。拿一小塊肉渣放進鍋裡，如果馬上浮上來就是油溫已夠。將排骨輕輕地放進鍋裡用350F(176C) 炸到肉呈金黃色。
6.	將炸好的排骨酥放在餐巾紙上吸去過多的油。

PROCEDURE

1.	Cut the spare ribs into 1.5"x1.5" pieces.
2.	Prepare the Taiwanese Style Marinade.
3.	Place the spare ribs and the ingredients from Part A of the Taiwanese Style Marinade recipe in the mixing bowl of a mixer. Attach the flat beater to the mixer and mix the spare ribs at medium-low speed for 8 minutes.
4.	Coat the marinated spare ribs with the yam starch (Part B ingredients of the Taiwanese Style Marinade recipe). Tightly squeeze each spare rib to make sure it is firmly coated with yam starch. Place the spare ribs aside. Wait for 5 minutes to allow the ribs to release juices that will moisturize the coating. By doing so, the coating will stay in place when you deep-fry the spare ribs.
5.	Heat 6 cups of oil. Test the oil temperature by placing a small piece of coated meat in the pot. If it comes to the top immediately, the oil is ready for frying. Gently place the coated spare ribs in the pot and deep-fry them at 350 F(176C) until they are golden brown.
6.	Place the fried spare ribs on paper towels to absorb the excess oil.