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Deep-Fried Spareribs Simmered W/catsup

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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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