咸蛋黄焗排骨，是一道极具特色的中式硬菜。排骨炸得外酥里嫩，裹上金黄的咸蛋黄，一口下去，沙沙的口感、浓郁的咸香和肉香完美融合，好吃到连骨头都想嗦干净。
Salted Egg Yolk Ribs is a unique and impressive Chinese dish. The ribs are fried until crispy and tender, then coated in golden salted egg yolk. Every bite is a perfect blend of the sandy texture, rich savory flavor, and juicy meat—so good you’ll want to gnaw on the bones.
🌴食材 | Ingredients：
猪肋排，500g（切小块）。/ Pork spare ribs, 500g (cut into small pieces).
咸蛋黄，4~5个（蒸熟，压碎）。/ Salted egg yolks, 4-5 (steamed, mashed).
鸡蛋，1个（打散，裹糊用）。/ Egg, 1 (beaten, for the batter).
淀粉，3勺（约30g，裹糊用）。/ Cornstarch, 3 tbsp (about 30g, for coating).
🌴配料 | Aromatics：
姜片，3片。/ Ginger slices, 3.
葱花，少许（出锅撒）。/ Chopped scallion, a little (for garnish).
🌴调味 | Seasonings：
生抽，2勺（约20ml）。/ Light soy sauce, 2 tbsp (about 20ml).
蚝油，1勺（约10ml）。/ Oyster sauce, 1 tbsp (about 10ml).
料酒，1勺（约10ml，腌肉用）。/ Cooking wine, 1 tbsp (about 10ml, for marinating).
白糖，少许（提鲜）。/ A pinch of sugar (to enhance flavor).
白胡椒粉，少许。/ A pinch of white pepper powder.
盐，适量。/ Salt, to taste.
食用油，适量（炸制用）。/ Cooking oil, as needed (for frying).
🌴做法 | Instructions：
1，腌制排骨 | Marinate the Ribs
排骨洗净沥干，加姜片、1勺料酒、2勺生抽、1勺蚝油、少许白糖、白胡椒粉和盐，抓匀腌制30分钟。⚠️ 腌制时间要够，不然排骨里面没味道。
Wash and drain the ribs. Add ginger, cooking wine, light soy sauce, oyster sauce, sugar, white pepper, and salt. Mix well and marinate for 30 minutes. ⚠️ Marinate long enough, or the ribs will be bland inside.
2，裹糊 | Coat the Ribs
将腌好的排骨挑出姜片，加入1个打散的鸡蛋和3勺淀粉，抓匀，让每块排骨都裹上薄薄一层糊。⚠️ 裹完淀粉后静置5分钟，让淀粉回潮，炸的时候不容易脱糊。
Remove the ginger from the marinated ribs. Add the beaten egg and cornstarch, and mix well to coat each rib with a thin layer. ⚠️ Let them rest for 5 minutes after coating so the starch adheres better.
3，炸排骨 | Fry the Ribs
锅里倒油，油温六成热时，放入排骨，中火炸3~4分钟，炸到表面金黄酥脆，捞出控油。⚠️ 火别太大，不然外面焦了里面还没熟。
Heat oil to 160°C (about 60% hot). Fry the ribs over medium heat for 3-4 minutes until golden and crispy. Drain. ⚠️ Don’t use high heat, or they will burn outside and stay raw inside.
4，炒咸蛋黄 | Fry the Salted Egg Yolk
锅里留少许底油，转小火，放入压碎的咸蛋黄，慢慢炒到起泡、散发出浓郁的咸香。⚠️ 千万别用大火，咸蛋黄很容易糊，糊了会发苦。我试过火太大，结果咸蛋黄全黑了，整锅都毁了。
Add a little oil to the pan, turn to low heat, and add the mashed salted egg yolks. Fry slowly until they bubble and release a rich aroma. ⚠️ Never use high heat, or the yolks will burn and turn bitter. I’ve tried it, and they turned black, ruining the dish.
5，合炒出锅 | Combine and Serve
转大火，倒入炸好的排骨，快速翻炒均匀，让每块排骨都裹上咸蛋黄。关火，撒上葱花，出锅。⚠️ 合炒要快，保持排骨酥脆。我试过炒太久，结果排骨回软，口感差很多。
Turn to high heat, add the fried ribs, and stir-fry quickly to coat each piece with the salted egg yolk. Turn off the heat, sprinkle with scallion, and serve. ⚠️ Be quick to keep the ribs crispy. I’ve tried cooking too long, and they turned soggy.
宝宝们，咸蛋黄焗排骨的精髓在于“外酥里嫩，咸香沙口”。排骨腌制时间要够，裹上蛋液和淀粉，炸出来更酥脆。炒咸蛋黄一定要小火，千万别炒糊。最后合炒要快，保持排骨酥脆。
Tips: The key to Salted Egg Yolk Ribs is “crispy outside, tender inside, with a rich sandy texture.” Marinate the ribs long enough, and coat them with egg and cornstarch for extra crispiness. Fry the salted egg yolks over low heat; never burn them. Be quick when combining to keep the ribs crispy.
这道【咸蛋黄焗排骨 | Salted Egg Yolk Ribs】是极具特色的中式硬菜。如果你喜欢这种酥脆的口感，还可以试试我之前写的【蒜香排骨 | Garlic Spare Ribs】。想看更多经典硬菜，可以逛逛我的【硬菜/宴客 | Main Dishes】分类。
If you enjoy this crispy and savory flavor, you should also try my Garlic Spare Ribs. For more classic main dishes, check out my Main Dishes category.
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