Sweet-and-Sour Spareribs
List of Ingredients
1 1/2 lb. (750g) spareribs
1 tbsp soy sauce
1 tsp. rice wine
1 tbsp rice vinegar
1/4 tsp. salt , or to taste
2 tbsp sugar
2 tsp. flour
2 cups vegetable oil
3 tsp. dry cornstarch
Recipe
Chop the spareribs into pieces, 1/2 inch wide by 3/4 inch long (13mm by 20mm) . Mix with the rice wine and salt. Mix the cornstarch with 1 tbsp water to make a gabber, and pour over the ribs. Stir to coat well.
Mix together the soy sauce, rice vinegar, sugar , flour and 4 oz (120 ml) of water to make a sauce. Set aside.
Heat the oil in a wok over medium heat to about 230F, or until small bubbles appear around a piece of scallion green or ginger tossed into the oil. Add the spareribs and deep-fry until crisp, stirring to keep them from sticking together. Remove and drain well.
Reheat the oil to 375oF (190oC), or until a piece of scallion green or ginger sizzles noisily and quickly turns brown. Deep-fry the spareribs until brown golden. Remove and drain. Pour the oil out of the wok. Stir the sauce to blend and pour it into the wok, cook, stirring, until thickened. Add the spareribs and stir until they covered with sauce. Remove and serve.
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