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293
Simple and Delicious China Food Recipes, Download
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 Chinese
food recipe >> Pork>> Steamed Spareribs
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| 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
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| 2 tsp. fresh ginger, sliced
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| 2 fennel seeds |
| 7 fl oz (200ml) pork stock
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| 2 tsp. brine |
| 1 tbsp soy sauce |
| 1/2 tsp. MSG (optional) |
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 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.
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- 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.
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