Ingredients
400 g (about 14 oz) pork ribs, 300 g (about 10.5 oz) lean pork, 60 g (about 2 oz) shrimp meat, 2 duck eggs, 25 g (about 1 oz) pork fat, 50 g (about 1.75 oz) water chestnuts, 15 g (about 0.5 oz) dried flatfish.
Seasonings
1000 g (about 4 cups) vegetable oil (100 g/1/2 cup actual consumption), 10 g salt, 5 g sesame oil, 100 g (about 3/4 cup) all-purpose flour, 6 g MSG, 1 red chili pepper, Sichuan peppercorn powder to taste, 50 g (about 1/2 bunch) scallions.
Instructions
1. First, separate the ribs from the meat, then chop each rib bone into 5 cm (about 2-inch) lengths. Finely chop the rib meat, lean pork, pork fat, shrimp meat, water chestnuts, dried flounder, scallions, and red chili pepper together on a cutting board until minced. Mix in salt, MSG, sesame oil, and ground Sichuan pepper until well combined. Shape the meat mixture around each rib bone to form 20 "Buddha's hand" shapes, dust with dry flour, and press the flour firmly into place.
2. Crack the duck eggs and beat them into an egg wash, then dip each finger-shaped pork rib one by one into the egg wash, and deep-fry them in warm oil in a wok until fully cooked and golden. Serve with two small dishes of sweet sauce on the side. This dish resembles Buddha's hand fruit in shape, with a fragrant exterior and tender interior—delicious and savory.