|
Ingredients:
3/4 lb. (350g) spareribs
4 cups (1 litre)
vegetable oil for deep-frying
1 tbsp
rice wine
5 tsp. spiced pepper-salt
1 tbsp soy sauce
2 tbsp
cornstarch (corn flour)
1/4 tsp. MSG
(optional)
Directions:
1. Wash the spareribs and chop into pieces, 2
inches long and 3/4 inch wide (5 cm by 2cm ).
Mix the rice wine, soy sauce, MSG (optional),
cornstarch, and 2 tsp. water into a paste. Add
the spareribs and stir to coat well.
2. Heat the oil the work over high heat to 350oF
(180oc), or until a piece of
scallion
or ginger sizzles and moves around quickly when
tossed into the oil. Add the spareribs and
deep-fry for 1 minute. Remove, drain, and set
aside. Reheat the oil to 400oF (205oc), or until
a piece of scallion or
ginger
browns quickly and a haze appears above the oil.
Add the spareribs and deep-fry until they are
browned and rise to the surface. Remove, drain
well, and place in a serving dish. Place two
piles of pepper-salt on the edges of the dish as
a dip, serve.
More delicious appetizer and snack recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking".
|
