用生粉, potato flour or regular flour 都ok, but oil temperature must be high when you put them in.  keep it at a higher temperature until bubble start to disappear.  Pull d 排骨 out, rest slightly and raise the temperature back to high and dip d 排骨 back into the oil for 2nd round (this time only for a short time).

Hope this help.

最好 marginated 佐 d 排骨 sin, afterward add some egg white & 生粉 and mix all together