Buddha's Hand Ribs

Buddha's Hand Ribs

　　Color, aroma, taste: Resembling Buddha’s hands, crispy outside and tender inside, delicious and appetizing.

Main ingredients: 400g pork ribs, 300g lean pork, 50g shrimp meat, 2 duck eggs, 25g fat pork

Side ingredients: 50g scallions, 50g water chestnuts, 15g dried yellow croaker, 10g salt, 5g sesame oil, 6g MSG, 100g flour, 1 red chili, a pinch of Sichuan peppercorn powder, 1000g cooking oil (consumes 100g)

Preparation:

First, separate the pork ribs from the meat. Cut the rib bones into 5cm-long pieces. Dice the extracted pork meat, lean meat, fat, shrimp meat, water chestnuts, dried yellow croaker, scallions, and red chili, then mix them together. Place the mixture on a chopping board and chop it into a fine paste. Add salt, MSG, sesame oil, and Sichuan peppercorn powder, stir until well combined. Use your hand to shape the meat paste onto each rib bone piece, forming 20 Buddha’s hand-shaped pieces. Dredge them in dry flour and press the flour to adhere. Beat the duck egg and make an egg wash. Dip each Buddha’s hand-shaped rib piece into the egg wash, then deep-fry them in a wok with warm oil until fully cooked. Serve with two side dishes of sweet sauce.