中文介紹
材料：豬脆骨半斤、幼滑鹹蝦醬、炸粉（可用自發粉或普通麵粉加入適量發粉代替）
豬脆骨：排骨的軟骨部分（也可用肉排來做這道菜）
脆骨拭乾水份，用半匙蝦醬、1匙糖、味素和料酒各適量入味1小時（時間長一點更好)
醃好的脆骨隔水先蒸熟，然後濾去汁液備用
炸粉用水和少許蝦醬調成稀炸漿，脆骨放入掛上一層薄炸漿
油燒八成熱，將脆骨炸至金黃香酥撈起瀝油
香酥蝦醬骨
英文解說
Material: pig gristle half a catty, creamy salted shrimp paste, fried flour (used self raising flour or baking powder instead of regular flour and adding an appropriate amount)
The first pig gristle: the cartilage part of the ribs (also available to do steak dish)
3 brittle wipe moisture, with Banchi shrimp paste, 1 teaspoon of sugar, monosodium glutamate, and the amount of flavorful cooking wine 1 hour (a bit longer, better)
4 OI impervious marinated steamed first and then filter the juice stand
5 fried shrimp paste powder with water and a little tune into a thin paste fried, brittle fried into a thin slurry hanging
6 oil burning Bacheng hot, deep fry to golden crispy brittle picked up and drain
Section 7 crispy shrimp paste bone
