Recipe - Deep-Fried Spareribs Simmered First

Sweetandpungent sauce
2 pound Pork spareribs
Water to cover
2 tablespoon Cornstarch
2 tablespoon Soy sauce
Water
Oil for deepfrying

1. Prepare a sweetandpungent sauce (see recipes for SweetandPungent
Sauce #1 or #2 and SweetandPungent Sauce Typical Combinations or Possible
Combinations).

2. Cut ribs apart; then with a cleaver, chop each, bone and all, in 1inch
sections.

3. Place ribs in a pan with cold water to cover. Bring to a boil, then
simmer, uncovered, 20 minutes. Drain, discarding liquid. Let ribs cool.

4. Combine cornstarch and soy sauce. Gradually stir in enough water to make
a smooth batter. Dip rib sections in batter to coat.

5. Heat oil to smoking. Add ribs a few at a time. Reduce heat slightly and
deepfry until golden. Drain on paper toweling.

6. Reheat sweetandpungent sauce. Briefly stir in ribs to reheat.
VARIATION: In step 3, instead of simmering the ribs, parboil them; plunge
into boiling water and cook, uncovered, 5 minutes.

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