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 Chop the spareribs into pieces,
1/2 inch wide by 3/4 inch long
(13mm by 20mm) . Mix with the
rice wine and salt. Mix the cornstarch
with 1 tbsp water to make a gabber,
and pour over the ribs. Stir to
coat well.
- Mix together the soy sauce,
rice vinegar, sugar , flour and
4 oz (120 ml) of water to make
a sauce. Set aside.
- Heat the oil in a wok over medium
heat to about 230oF
(110oc), or until small
bubbles appear around a piece
of scallion green or ginger tossed
into the oil. Add the spareribs
and deep-fry until crisp, stirring
to keep them from sticking together.
Remove and drain well.
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