| |
 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.
|
