蒜香排骨，是餐桌上最受欢迎的硬菜之一。排骨炸得外酥里嫩，裹上金黄酥脆的蒜蓉，一口咬下去，蒜香和肉香完美融合，咸鲜入味，好吃到连骨头都想嗦干净。
Garlic Spare Ribs is one of the most popular dishes on the dinner table. The ribs are fried until crispy and tender, then coated in golden, crispy garlic. With every bite, the savory garlic and rich meat flavors blend perfectly—it’s 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).
大蒜，1整头（切碎，分成两份）。/ Garlic, 1 whole head (minced, divided into two portions).
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).
熟白芝麻，1小撮（出锅撒）。/ Toasted white sesame seeds, a small pinch (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，炒金蒜 | Fry the Garlic
锅里留底油，转小火，放入一半的蒜末，慢慢炒到蒜末变成金黄色、散发出浓郁的蒜香。⚠️ 千万别用大火，蒜末几秒钟就会糊，糊了会发苦。我试过火太大，结果蒜末全黑了，整锅都毁了。
Add a little oil to the pan, turn to low heat, and add half of the minced garlic. Fry slowly until golden and fragrant. ⚠️ Never use high heat, or the garlic will burn in seconds and turn bitter. I’ve tried it, and the garlic turned black, ruining the dish.
5，合炒出锅 | Combine and Serve
转大火，倒入炸好的排骨，加入剩下的一半生蒜末，快速翻炒均匀，让蒜蓉裹在排骨上。关火，撒上葱花和熟白芝麻，出锅。⚠️ 合炒要快，保持排骨酥脆。
Turn to high heat, add the fried ribs and the remaining raw garlic. Stir-fry quickly to coat the ribs with the garlic. Turn off the heat, sprinkle with scallion and sesame seeds, and serve. ⚠️ Be quick to keep the ribs crispy.
宝宝们，蒜香排骨的精髓在于“外酥里嫩，蒜香浓郁”。排骨腌制时间要够，裹上蛋液和淀粉，炸出来更酥脆。炒金蒜一定要小火，千万别炒糊。最后加生蒜末一起合炒，蒜香更有层次。
Tips: The key to Garlic Spare Ribs is “crispy outside, tender inside, rich garlic flavor.” Marinate the ribs long enough, and coat them with egg and cornstarch for extra crispiness. Fry the garlic over low heat; never burn it. Add raw garlic at the end for a deeper garlic aroma.
这道【蒜香排骨 | Garlic Spare Ribs】是餐桌上最受欢迎的硬菜之一。如果你喜欢这种酥脆的口感，还可以试试我之前写的【薄荷炸排骨 | Mint Fried 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 Mint Fried Ribs. For more classic main dishes, check out my Main Dishes category.
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