| |
 Wash the spareribs and chop
into 1 1/4-inch-long (33mm) pieces.
Soak in cold water to cover for
5 minutes. Remove, drain, and
marinate in a little soy sauce
for 15 minutes. Drain, dry well,
and rub with white sugar, and
set aside.
- Heat the oil in a work to about
350oF(175oC),
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
until golden brown. Remove, drain,
and set aside. Pour the oil out
of the wok, leaving only enough
to cover the bottom.
- Reheat the wok and add the scallions,
ginger, and spareribs. Then add
the rice wine, fennel seeds, brown
sugar, vinegar and salt and the
remaining soy sauce. Stir-fry
about 30 seconds. Turn the heat
to low and simmer until the sauce
thickens and the meat falls from
the bones. Remove and serve.
|
