Instructions:
1. Marinate the ribs:
Soak the ribs in water for 30 minutes, then drain.
Dry roast the Sichuan peppercorns in a pan until fragrant, then grind into a powder.
Combine the ground peppercorns, salt, five-spice powder, soy sauce, Shaoxing wine, and sesame oil in a bowl.
Coat the ribs with the marinade, cover, and refrigerate for at least 3 hours, ideally overnight.
2. Prepare the batter:
Remove the ribs from the fridge 30 minutes before cooking.
Mix the egg and flour in a bowl to form a smooth batter.
Add a little water if needed.
3. Fry the ribs:
Heat oil in a deep fryer or pot to 180°C.
Dip the marinated ribs into the batter, then carefully lower them into the hot oil.
Cook for 5-6 minutes until golden and crispy.
Remove the ribs and drain on paper towels.
4. Serve:
Garnish with chopped scallions and serve hot.
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