Sweet and Sour Spareribs Recipe

10 oz./300g spareribs

1 tbsp.chopped scallion

1 cup flour

5 tbsps.vegetable oil

1 tbsp.cornstarch

1 tbsp.Shao-Hsing rice wine, or dry sherry

1 tsp.salt, or to taste

1 tbsp.light soy sauce

2-3 cups water

1 tbsp.Shao-Hsing rice wine, or dry sherry

1 tbsp.ricevinegar

1-2 tsp.granulated sugar

1. Dissolve 1 tsp.cornstarch in 1-2 cups water in a bowl.

2. In a separate bowl, combine the spareribs gently with 1 tbsp.Shao-Hsing rice wine/dry sherry and 1 tsp.salt, let marinate for 30 minutes.

3. Coat each sparerib evenly with a cup flour in another bowl (P1).

 
P1

P2

4. Heat 5 tbsps.vegetable oil in a wok until shimmering on the bottom and very hot but not yet smoking, deep fry each coated sparerib over high heat until lightly browned. Drain well and deep fry again over high heat until golden, place on a plate. (P2&3).

 
P3

5. Pour off the oil from the wok, add seasoning A, then stir into cornstarch/water mixture (get from step 1), stir to thicken (P4).

 
P4

6. Add the deep-fried spareribs back into the wok in which it was cooked, stir to mix everything together (P5).

 
P5

7. Dish out onto a plate, top with a sprinkling of the chopped scallion before serving (P6).

P6