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Ingredients:
1
1/2 lb. (750g) spareribs
1 tbsp soy sauce
1 tsp.
rice wine
1 tbsp rice vinegar
1/4 tsp. salt , or to taste
2 tbsp sugar
2 tsp. flour
2 cups (500ml)
vegetable oil
3 tsp. dry
cornstarch (corn flour)
Directions:
1.
Chop the spareribs into pieces, 1/2 inch wide by
3/4 inch long (13mm by 20mm) . Mix
with the
rice wine and salt. Mix
the
cornstarch with 1 tbsp water
to make a gabber, and pour over
the ribs. Stir to coat well.
2.
Mix together the
soy sauce, rice vinegar, sugar ,
flour and 4 oz (120 ml) of water
to make a sauce. Set aside.
3.
Heat the oil in a wok over medium heat to about
230oF (110oc), or until small
bubbles appear around a piece of
scallion green or
ginger tossed
into the oil. Add the spareribs
and deep-fry until crisp, stirring
to keep them from sticking
together. Remove and drain well.
4. Reheat the oil to
375oF (190oC), or until a piece of
scallion green or
ginger
sizzles
noisily and quickly turns brown.
Deep-fry the spareribs until brown
golden. Remove and drain. Pour the
oil out of the wok. Stir the sauce
to blend and pour it into the wok,
cook, stirring, until thickened.
Add the spareribs and stir until
they covered with sauce. Remove
and serve.
More delicious appetizer and snack
recipes can be found in Nicholas
Zhou'sChinese cookbook
"Real & Healthy
Chinese Cooking". |
