Sweet and Sour Spareribs(2)

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::Sweet and Sour Spareribs(2)

*1.5 lb (750 g) spareribs
*1 t. rice wine
*0.25 t. salt, or to taste
*2 t. flour
*3 t. dry cornstarch
(cornflour)
*1 T. soy sauce
*1 T. rice vinegar
*2 T. sugar
*2 c. (500 ml) vegetable oil

Method:

1. Chop the spareribs into pieces, 0.5 inch wide by 0.75 inch long (13mm by 20mm). Mix with the rice wine and salt. Mix the cornstarch with 1 T. water to make a batter, and pour over the ribs. Stir to coat well. 2. Mix together the soy sauce, rice vinegar, sugar, flour and 4 oz (120 ml) of water to make a sauce. Set aside. 3. Heat the oil in a wok over medium heat to about 230 F (110 C), 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. 4. Reheat the oil to 375 F (190 C) , 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 are covered with sauce. Remove and serve.

Total time:

40m

Cooking technique:

stewing

Cuisine:

Shanghai

Food menu:

pork

Cholesterol:

69mg

Carbohydrates:

25g