Mint Fried Ribs (薄荷排骨)
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A classic Yunnan province dish featuring deep-fried marinated ribs and mint, finished with chilis and aromatics using the traditional 'sheng zha' (raw deep fried) technique. The mint provides a subtle, tea-like flavor and a crispy texture that complements the ribs perfectly. This dish pairs phenomenally with Baijiu or other spirits.
00:15:00 total
Serves 3
medium
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Ingredients
- spare ribs - 500 grams (cross cut, about 1 to 1.5 inch pieces)
- ginger - 1 inch piece (for ginger scallion water, smashed)
- scallions - 2 scallions (sliced and crushed for ginger scallion water)
- hot boiled water - 1 cup (to soak ginger and scallions)
- salt - 3/4 teaspoon (for marinating ribs)
- sugar - 1/2 teaspoon (for marinating ribs)
- red fragrant chili powder - 1 teaspoon (for marinating ribs)
- white pepper - 1/4 teaspoon (for marinating ribs)
- chicken bouillon powder or MSG - 1/4 teaspoon (for marinating ribs)
- ginger scallion water - about 6.5 tablespoons (added bit by bit to ribs marinade until absorbed)
- Baijiu or Shaoxing wine - 1/2 teaspoon (for marinating ribs)
- soy sauce - 1 teaspoon (for marinating ribs)
- oyster sauce - 1/2 tablespoon (for marinating ribs)
- cornstarch - 3 tablespoons (to coat ribs before frying)
- mint sprigs - about 15 sprigs (picked and well drained, divided for frying and garnish)
- oil - watch the video to see (for deep frying)
- garlic cloves - 2 cloves (sliced)
- dried chilis - 4-5 pieces (~6.5 grams) (cut into sections)
Instructions
- Prepare ginger scallion water: Smash 1 inch of ginger and slice/crush 2 scallions. Rub them together, then soak in 1 cup of hot boiled water. Cover and let cool naturally for about 40 minutes. Strain and squeeze out the aromatics to obtain ginger scallion water.
- Marinate the ribs: In a bowl, toss 500g cross-cut ribs with 3/4 tsp salt, 1/2 tsp sugar, 1 tsp red fragrant chili powder, 1/4 tsp white pepper, and 1/4 tsp chicken bouillon powder or MSG. Mix well. Gradually add ginger scallion water (about 6.5 tbsp) while stirring constantly until ribs absorb it but are not overly saturated. Then add 1/2 tsp Baijiu or Shaoxing wine, 1 tsp soy sauce, and 1/2 tbsp oyster sauce. Mix again. Finally, coat ribs evenly with 3 tbsp cornstarch.
- Deep fry the mint: Heat oil in a wok to about 150°C. Deep fry about 15 sprigs of picked and well-drained mint for about 30 seconds until crisp. Remove and drain well. Reserve a small amount of mint for later garnish.
- Deep fry the ribs - first fry: Using the same oil at 150°C, add the ribs and lower heat to medium/medium-high to maintain oil temperature around 120°C. Fry ribs for about 6 minutes, stirring occasionally once the coating sets. Remove and drain.
- Deep fry with aromatics: Increase oil temperature back to 150°C. Add 2 sliced garlic cloves and 4-5 dried chili pieces, stir briefly. Return ribs to the wok and fry together with garlic and chilis for about 30 seconds. Remove and drain.
- Final assembly: Toss the fried ribs with the reserved mint. Place the ribs and mint over the bed of the previously fried mint on a serving plate. Serve immediately.
