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Deep-fried Sweet-&-pungent Spareribs #1

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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 T Sugar
1/2 t Salt
2 lb Pork spareribs
1 Egg
5 T Cornstarch
1 T Soy sauce
1/4 t Five spices
1/4 t Pepper
1 t Salt
1 T Vinegar
Oil for deep-frying

INSTRUCTIONS

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). Peel and sliver carrot and cucumber; mince
garlic. Combine with vinegar, sugar and salt. Let stand 15 minutes or
more. Cut ribs apart, then with a cleaver, chop each, bone and all,  in
1-inch sections. Wash in cold water and drain well. Beat egg. Then
blend with cornstarch, soy sauce, Five Spices, pepper, and remaining
salt and vinegar to make a batter. 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. 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 479
Calories From Fat: 327
Total Fat: 36.3g
Cholesterol: 152mg
Sodium: 815.8mg
Potassium: 501.3mg
Carbohydrates: 11.2g
Fiber: <1g
Sugar: 3.5g
Protein: 25.1g


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