1. Place pork ribs in a bowl, add seasoning, minced ginger, garlic and shallots, mix well, stir in corn starch and sesame oil, marinate 30-60 minutes.
2. Put the marinated pork ribs into brown paper bags, seal with a stapler.
3. In a wok, heat oil to 160°C-180°C, place the bagged pork ribs in the oil, deep fry in medium heat for 8-9 minutes, dowsing hot oil on the paper bag and turn the bags over throughout the process to heat the ribs more evenly.
4. Turn heat to the maximum and fry for 2 minutes, to force the oil out of the ribs, fry until golden brown and thoroughly cooked. Drain the ribs, turn the heat off only when you finish draining the ribs, serve.