Seasonings
250 g cooked white rice (about 2 cups), 100 g pork spare ribs (cut into pieces), bok choy or Chinese greens to taste, pickled vegetables to taste, white sesame seeds to taste.
Seasonings
Salt, soy sauce, each a pinch, 2 tablespoons flour, 1 tablespoon cornstarch, 1 teaspoon sugar, 1 teaspoon white pepper, vegetable oil as needed.
Steps
1. Marinate the pork rib segments with salt, soy sauce, sugar, and white pepper for 20 minutes; blanch the bok choy in boiling water until just cooked, then drain and cut into small sections.
2. Mix the flour and cornstarch with water to form a batter, then coat the ribs evenly with the batter and deep-fry in hot oil until golden brown; remove and drain the oil.
3. Mix the bok choy pieces, pickled vegetables, and white sesame seeds into the steamed rice until well combined, then plate the rice mixture and arrange the fried pork rib pieces on top.