Steamed Spareribs

Steamed Spareribs

INGREDIENTS

9 oz (250g) spareribs

1 1/2 to 2 tbsp beaten whole egg

4 tsp. (25g ) dry cornstarch (cornflour)

1 tsp. cornstarch dissolved in 2 tsp. water

2 cups (500ml)vegetable oil for deep-frying

1 tbsp scallions, chopped

2 tsp. fresh ginger, sliced

2 fennel seeds

7 fl oz (200ml) pork stock

2 tsp. brine

1 tbsp soy sauce

1/2 tsp. MSG (optional)

RECIPE

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 350^oF (175^oc), 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.