| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1 1/2 | lb | Beef short ribs |
| 1 | Scallion stalk | |
| 2 | sl | Fresh ginger root |
| 1 | Clove garlic | |
| 1 | Clove star anise | |
| 1 | tb | Soy sauce |
| 1 | ts | Sugar |
| 1 | ts | Salt |
| 3 | dr | Sesame oil; more or less |
| Water to cover | ||
| 1 | Egg | |
| 3 | tb | Cornstarch |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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