Name: Deep-Fried Spareribs Simmered W/catsup
Ingredients: 2 lb Pork spareribs; 4 tb Soy sauce; 2 tb Sherry; 2 Eggs; Cornstarch; Oil for deep-frying; 1 lg Onion; 1 c Stock; 1/4 c Catsup; 2 ts Sugar; 1 tb Soy sauce; 2 tb Oil

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CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Chinese	Meat	6	Servings

INGREDIENTS

2	lb	Pork spareribs
4	tb	Soy sauce
2	tb	Sherry
2		Eggs
		Cornstarch
		Oil for deep-frying
1	lg	Onion
1	c	Stock
1/4	c	Catsup
2	ts	Sugar
1	tb	Soy sauce
2	tb	Oil

INSTRUCTIONS

1. Cut ribs apart; then with a cleaver, chop each, bone and all, in 1-inch
sections. Combine soy sauce and sherry. Add to ribs and toss. Let stand 1
hour, turning occasionally. Drain, discarding marinade.
2. Beat eggs. Dip marinated rib sections in egg; then dredge in cornstarch
to coat. Meanwhile, heat oil to smoking.
3. Add coated ribs a few at a time. Reduce heat slightly and deep-fry until
golden. Drain on paper toweling.
4. Slice onion thin. Combine stock, catsup, sugar and remaining soy sauce.
5. Heat remaining oil. Add onion and stir-fry until translucent. Add
stock-catsup mixture and simmer 1 minute.
6. Add ribs and simmer, uncovered, 10 minutes more. Serve hot.
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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