Pepper-Salt Spareribs
Ingredients
3/4 lb. (350g) spareribs
4 cups (1 litre) vegetable oil for deep-frying
1 tbsp rice wine
5 tsp. spiced pepper-salt
1 tbsp soy sauce
2 tbsp cornstarch
1/4 tsp. MSG (optional)
Directions
- Wash the spareribs and chop into pieces,
2 inches long and 3/4 inch wide (5 cm
by 2cm ). Mix the rice wine, soy sauce,
MSG (optional), cornstarch, and 2 tsp.
water into a paste. Add the spareribs
and stir to coat well.
- Heat the oil the a work over high heat
to 350oF (180oc), or until a piece of
scallion green or ginger sizzles and moves
around quickly when tossed into the oil.
Add the spareribs and deep-fry for 1 minute.
Remove, drain, and set aside. Reheat the
oil to 400oF (205oc), or until a piece
of scallion or ginger browns quickly and
a haze appears above the oil. Add the
spareribs and deep-fry until they are
browned and rise to the surface. Remove,
drain well, and place in a serving dish.
Place two piles of pepper-salt on the
edges of the dish as a dip, serve.
