薄荷炸排骨是道经典云南风味家常菜，排骨炸得外酥里嫩，薄荷叶炸得酥脆清香。一口咬下去，肉香和薄荷的清凉在嘴里炸开，配啤酒或者当追剧零食都超绝。
Deep-Fried Pork Ribs with Mint is a classic Yunnan-style dish. The ribs are crispy on the outside and tender on the inside, while the mint leaves are fried until crunchy and fragrant. It’s a perfect snack with beer.
🌴食材 | Ingredients：
排骨，500g（选肋排或前排，肉质更嫩）。/ Pork ribs, 500g (choose spare ribs or front ribs, more tender).
新鲜薄荷叶，1大把（选叶片完整、颜色翠绿的）。/ Fresh mint leaves, a large handful (choose ones with intact leaves and bright green color).
🌴配料 | Aromatics：
姜块，1大块（切片）。/ Ginger, 1 large piece (sliced).
大葱，1段（切段）。/ Scallion, 1 section (cut into sections).
蒜末，4~5瓣。/ Minced garlic, 4-5 cloves.
干辣椒，3~4个（剪段，提味）。/ Dried red chilies, 3-4 (cut into sections).
🌴调味 | Seasonings：
料酒，2勺（约30ml，焯水用）。/ Cooking wine, 2 tbsp (about 30ml, for blanching).
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).
白糖，1小勺（约5g）。/ Sugar, 1 tsp (about 5g).
白胡椒粉，少许。/ A pinch of white pepper powder.
淀粉，2勺（约20g，裹排骨用）。/ Cornstarch, 2 tbsp (about 20g, for coating).
椒盐，适量（出锅撒）。/ Salt and pepper mix, to taste (sprinkle at the end).
食用油，适量（炸制用）。/ Cooking oil, as needed (for frying).
🌴做法 | Instructions：
1，处理排骨
排骨斩块，冷水下锅，加姜片、大葱段和2勺（约30ml）料酒，大火煮开，撇去浮沫，煮3分钟。捞出用温水冲净，彻底沥干。⚠️ 一定要冷水下锅，才能把血水和异味煮出来。捞出用温水冲，排骨才不腥。我试过用热水下锅焯，结果血水全锁在肉里，炸出来又腥又硬，千万别学我。
Blanch the ribs in cold water with ginger, scallion, and cooking wine. Bring to a boil, skim off the foam, and cook for 3 minutes. Rinse with warm water and drain thoroughly. ⚠️ Starting with cold water removes the blood and odor. I’ve tried using hot water before, and the ribs turned out fishy and tough.
2，腌制排骨
排骨放入碗中，加2勺（约20ml）生抽、1勺（约10ml）蚝油、1小勺（约5g）白糖、少许白胡椒粉，抓匀腌制20分钟。然后加入2勺（约20g）淀粉，抓匀，让每块排骨都裹上一层薄薄的淀粉。⚠️ 淀粉别放太多，薄薄一层就行，太厚炸出来口感发硬。我试过淀粉放太多，结果炸出来像在吃面疙瘩，排骨的肉香全被盖住了。
Marinate the ribs with light soy sauce, oyster sauce, sugar, and white pepper for 20 minutes. Then add cornstarch and mix well. ⚠️ A thin coating is enough. Too much starch will make them tough.
3，炸薄荷叶
锅里倒油，油温六成热（筷子放进去周围冒小泡），放入洗净沥干的薄荷叶，中火炸10~15秒，炸到薄荷叶变脆、颜色变深，捞出控油。⚠️ 薄荷叶很容易炸糊，千万别炸太久，10秒左右就够了。我试过炸了半分钟，结果薄荷叶全黑了，还发苦，整锅油都浪费了。
Heat oil to 160°C. Fry the mint leaves for 10-15 seconds until crispy. Drain. ⚠️ Mint leaves burn easily. Don’t fry them for more than 10 seconds.
4，炸排骨
油温保持在六成热，放入腌好的排骨，中火炸3~4分钟，炸到表面金黄酥脆、熟透，捞出控油。⚠️ 火别太大，不然外面焦了里面还没熟。我试过火太大，结果排骨外面黑了里面还是生的，所以一定要中火慢炸。
Keep the oil at 160°C. Fry the ribs over medium heat for 3-4 minutes until golden and cooked through. Drain. ⚠️ Don’t use high heat, or they will burn outside and stay raw inside.
5，复炸（可选，更酥脆）
把油温升高到八成热，倒入炸好的排骨复炸20~30秒，捞出控油。⚠️ 复炸能让外壳更酥脆，放久了也不容易回软。我试过不復炸，结果放凉了之后软塌塌的，口感差很多。
Optional: Heat the oil to 180°C and fry the ribs for another 20-30 seconds. ⚠️ This makes them extra crispy and keeps them from getting soggy.
6，爆香
锅里留底油，放入蒜末和干辣椒段，小火炒香。⚠️ 别炒糊，闻到香味就行。
Add minced garlic and dried chilies to the pan with a little oil. Stir-fry over low heat until fragrant. ⚠️ Don’t burn them.
7，合炒
转大火，倒入炸好的排骨和薄荷叶，快速翻炒均匀。撒上适量椒盐，快速翻匀。⚠️ 椒盐最后撒，趁热吃口感最好。我试过提前撒椒盐，结果椒盐被热气一熏，反而没那么香了。
Turn to high heat, add the fried ribs and mint leaves, and stir-fry quickly. Sprinkle with salt and pepper mix. ⚠️ Add the seasoning at the end for the best flavor.
8，出锅
关火，趁热吃，排骨外酥里嫩，薄荷叶酥脆清香，咸香中带着一丝清凉。⚠️ 趁热吃口感最好，放凉了就不脆了。
Turn off the heat and serve hot. ⚠️ Best enjoyed immediately while crispy.
宝宝们排骨一定要冷水下锅焯，捞出用温水冲，才不腥。腌制时加淀粉，薄薄一层就行，太厚口感发硬。薄荷叶炸10秒左右就够了，千万别炸太久，不然会发苦。排骨中火慢炸，避免外焦里生。复炸20秒，外壳更酥脆。椒盐最后撒，趁热吃口感最好。
Tips: Blanch the ribs in cold water and rinse with warm water. Use a thin coating of starch. Fry the mint leaves for only 10 seconds. Fry the ribs over medium heat. Double-fry for extra crispiness. Season at the end and serve hot.
这道【薄荷炸排骨 | Mint Fried Ribs】是外酥里嫩的经典硬菜。如果你喜欢这种酥脆的口感，还可以试试我之前写的【糖醋里脊 | Sweet and Sour Pork】。想看更多硬菜和宴客菜，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 Sweet and Sour Pork. For more main dishes, check out my Main Dishes category.
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