Free Recipe Deep-Fried Sweet-&-Pungent Spareribs #1

Recipe Type: Free Meat Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 6

Ingredients for Deep-Fried Sweet-&-Pungent Spareribs #1 Recipe

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

Deep-Fried Sweet-&-Pungent Spareribs #1 Preparation

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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