Steamed Spareribs
Ingredients
9 oz (250g) spareribs
2 tsp. fresh ginger, sliced
1 1/2 to 2 tbsp beaten whole egg
2 fennel seeds
4 tsp. (25g ) dry cornstarch (cornflour)
7 fl oz (200ml) pork stock
1 tsp. cornstarch dissolved in 2 tsp. water
2 tsp. brine
2 cups (500ml)vegetable oil for deep-frying
1 tbsp soy sauce
1 tbsp scallions, chopped
1/2 tsp. MSG (optional)
Directions
- Wash the spareribs and chop into 1 1/2-inch-long
(4cm) pieces. Mix the beaten egg and the
dry cornstarch into a batter and pour
it over the spareribs, blending well.
Set aside.
- Heat the oil in a wok over high heat
to about 350oF (175oc), or until a piece
of scallion green or ginger sizzles and
moves around quickly when dropped into
the oil. Add the spareribs, one at a time,
and deep-fry until golden. Drain and place
in a heat-proof bowl. Add brine, soy sauce,
rice wine, MSG (optional). Place the scallions,
ginger and fennel seeds on top. Place
the bowl in a steamer and steam, replenishing
the water as needed, until the ribs very
tender. Remove from the heat and discard
the fennel seeds, scallions and ginger.
- Place the spareribs in a pot with the
stock and heat over high heat until the
liquid has reduced by a third. Stir the
dissolved cornstarch to blend, and add
to the stock. Cook, stirring, until thickened.
Remove and serve.
