| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
6 |
Servings |
INGREDIENTS
|
|
Sweet-and-pungent sauce |
| 2 |
lb |
Pork spareribs |
|
|
Water to cover |
| 2 |
tb |
Cornstarch |
| 2 |
tb |
Soy sauce |
|
|
Water |
|
|
Oil for deep-frying |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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