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, .

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