| 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.
A Message from our Provider:
“When praying, don’t give God instructions – just report for duty.”