Deep-fried short ribs of beef
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Beef short ribs |
| 1 | Scallion stalk | |
| 2 | slices | Fresh ginger root |
| 1 | Clove garlic | |
| 1 | Clove star anise | |
| 1 | tablespoon | Soy sauce |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Salt |
| 3 | drops | Sesame oil; more or less |
| Water to cover | ||
| 1 | Egg | |
| 3 | tablespoons | Cornstarch |
Directions
1. With a cleaver, chop ribs in 1- by 2-inch sections. Place in a saucepan.
2. Cut scallion stalk in two; slice ginger root; crush garlic. Add to pan along with star anise, soy sauce, sugar, salt and sesame oil.
3. Add cold water to cover and bring to a boil. Thell simmer, covered, 45 minutes to 1 hour. Drain, reserving liquid. Let ribs cool.
4. Beat egg lightly and blend with cornstarch to a smooth batter. Thin slightly with reserved beef stock. Dip ribs in batter to coat.
5. Meanwhile, heat oil to smoking. Add ribs, several at a time, and deep-fry until golden. Drain on paper toweling and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .