Deep-fried spareribs, simmered first

6 Servings

Ingredients

Quantity Ingredient
Sweet-and-pungent sauce
2 pounds Pork spareribs
Water to cover
2 tablespoons Cornstarch
2 tablespoons Soy sauce
Water
Oil for deep-frying

Directions

1. Prepare a sweet-and-pungent sauce (see recipes for Sweet-and-Pungent Sauce #1 or #2 and Sweet-and-Pungent Sauce Typical Combinations or Possible Combinations).

2. Cut ribs apart; then with a cleaver, chop each, bone and all, in 1-inch sections.

3. Place ribs in a pan with cold water to cover. Bring to a boil, then simmer, uncovered, 20 minutes. Drain, discarding liquid. Let ribs cool.

4. Combine cornstarch and soy sauce. Gradually stir in enough water to make a smooth batter. Dip rib sections in batter to coat.

5. 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.

VARIATION: In step 3, instead of simmering the ribs, parboil them; plunge into boiling water and cook, uncovered, 5 minutes.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

Related recipes