Deep-fried sweet-&-pungent spareribs #1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Sweet-and-pungent sauce | ||
| 1 | Carrot | |
| 1 | Cucumber | |
| 1 | Clove garlic | |
| ½ | cup | Vingar |
| 1 | tablespoon | Sugar |
| ½ | teaspoon | Salt |
| 2 | pounds | Pork spareribs |
| 1 | Egg | |
| 5 | tablespoons | Cornstarch |
| 1 | tablespoon | Soy sauce |
| ¼ | teaspoon | Five spices |
| ¼ | teaspoon | Pepper |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Vinegar |
| Oil for deep-frying | ||
Directions
1. Prepare sweet-and-pungent sauce #1 (see recipe for Sweet-and-Pungent Sauce #1 or #2 and Sweet-and-Pungent Sauce Typical Combinations or Possible Combinations).
2. Peel and sliver carrot and cucumber; mince garlic. Combine with vinegar, sugar and salt. Let stand 15 minutes or more.
3. Cut ribs apart, then with a cleaver, chop each, bone and all, in 1-inch sections. Wash in cold water and drain well.
4. Beat egg. Then blend with cornstarch, soy sauce, Five Spices, pepper, and remaining salt and vinegar to make a batter.
5. Dip rib sections in batter to coat. Heat oil to smoking.Add ribs a few at a time. Reduce heat slightly and deep-fry until golden. Drain on paper toweling.
6. Reheat sweet-and-pungent sauce. Briefly stir in ribs to reheat. Drain marinated carrots and cucumber and arrange on a serving platter with ribs and sauce on top.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .