Name: Deep-Fried Sweet-&-Pungent Spareribs #1
Ingredients: Sweet-and-pungent sauce; 1 Carrot; 1 Cucumber; 1 Clove garlic; 1/2 c Vingar; 1 tb Sugar; 1/2 ts Salt; 2 lb Pork spareribs; 1 Egg; 5 tb Cornstarch; 1 tb Soy sauce; 1/4 ts Five spices; 1/4 ts Pepper; 1 ts Salt; 1 tb Vinegar; Oil for deep-frying

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Thomas Manton

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Chinese	Meat	6	Servings

INGREDIENTS

		Sweet-and-pungent sauce
1		Carrot
1		Cucumber
1		Clove garlic
1/2	c	Vingar
1	tb	Sugar
1/2	ts	Salt
2	lb	Pork spareribs
1		Egg
5	tb	Cornstarch
1	tb	Soy sauce
1/4	ts	Five spices
1/4	ts	Pepper
1	ts	Salt
1	tb	Vinegar
		Oil for deep-frying

INSTRUCTIONS

1. Prepare sweet-and-pungent sauce #1 (see recipe for Sweet-and-Pungent
Sauce #1 or #2 and Sweet-and-Pungent Sauce Typical Combinations or Possible
Combinations).
2. Peel and sliver carrot and cucumber; mince garlic. Combine with vinegar,
sugar and salt. Let stand 15 minutes or more.
3. Cut ribs apart, then with a cleaver, chop each, bone and all, in 1-inch
sections. Wash in cold water and drain well.
4. Beat egg. Then blend with cornstarch, soy sauce, Five Spices, pepper,
and remaining salt and vinegar to make a batter.
5. Dip rib sections in batter to coat. 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. Drain
marinated carrots and cucumber and arrange on a serving platter with ribs
and sauce on top.
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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