| 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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