| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
6 |
Servings |
INGREDIENTS
|
|
Sweet-and-pungent sauce |
| 2 |
lb |
Pork spareribs |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Sherry |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
|
|
Oil for deep-frying |
|
|
Cornstarch |
INSTRUCTIONS
1. Prepare a sweet-and-pungent sauce (see recipes for Sweet-and-Pungent
Sauce #1 or #2 and Sweet-and-Pungent Sauce Typical Combinations or Possible
Combinations).
2. Cut ribs apart; then with a cleaver, chop each, bone and all, in 1-inch
sections. Wash in cold water and drain well.
3. Mix soy sauce, sherry, salt and sugar. Add to rib sections and let stand
45 minutes, turning meat occasionally. Drain, discarding marinade.
4. Heat oil to smoking. Dredge ribs lightly incornstarch, then add to oil a
few at a time. Reduce heat slightly and deep-fry until golden. Drain on
paper toweling. Transfer to a serving dish.
5. Reheat sweet-and-pungent sauce. Pour over ribs and serve.
NOTE: This dish may be served cold as well as hot. Or the ribs may be
deep-fried in advance, then reheated briefly with the sweet-and-pungent
sauce. VARIATION: In step 4, coat ribs instead with a batter made with 1
egg, lightly beaten, and 5 tablespoons cornstarch.
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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