Recipe - Deep-Fried Spareribs Simmered Wcatsup

2 pound Pork spareribs
4 tablespoon Soy sauce
2 tablespoon Sherry
2 Eggs
Cornstarch
Oil for deepfrying
1 lg Onion
1 cup Stock
One fourth cup Catsup
2 teaspoon Sugar
1 tablespoon Soy sauce
2 tablespoon Oil

1. Cut ribs apart; then with a cleaver, chop each, bone and all, in 1inch
sections. Combine soy sauce and sherry. Add to ribs and toss. Let stand 1
hour, turning occasionally. Drain, discarding marinade.

2. Beat eggs. Dip marinated rib sections in egg; then dredge in cornstarch
to coat. Meanwhile, heat oil to smoking.

3. Add coated ribs a few at a time. Reduce heat slightly and deepfry until
golden. Drain on paper toweling.

4. Slice onion thin. Combine stock, catsup, sugar and remaining soy sauce.

5. Heat remaining oil. Add onion and stirfry until translucent. Add
stockcatsup mixture and simmer 1 minute.

6. Add ribs and simmer, uncovered, 10 minutes more. Serve hot.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.