1 lb. spareribs
2.1/2 cups peanut oil (consumption 20%)
1 tablespoon soya sauce
1/2 teaspoon salt
1/3 teaspoon gourmet powder
1 tablespoon cooking wine
3 tablespoons sugar
1 tablespoon vinegar
2 teaspoons minced scallion
1 teaspoon minced ginger root
2 tablespoons corn-starch
a dash of pepper
1) Cut spareribs into pieces and mix with soya sauce (2/3 tablespoons), salt (1/4 teaspoon), cooking wine (1/2 tablespoon), gourmet powder (a pinch), pepper and cornstarch (1.1/2 tablespoons, diluted with two parts of water). Marinate for an hour.
2) Mix a thickening sauce with the rest of the soya sauce, salt, gourmet powder, cooking wine and cornstarch, and also vinegar, minced scallion and ginger root, diluted with 5-6 tablespoons of water.
3) Heat frying pan and pour in peanut oil. When it bubbles, put in spareribs separately. Fry till well-done. Drain.
Empty pan of frying oil except about 1-2 tablespoons. Heat remaining oil, stir thickening sauce and pour it in. When it thickens, return spareribs to pan. Toss around so that the thickened sauce is attached to the pieces. Serve.
The dish, prepared in above way, is a warm dish. If it is to be served cold, the following recipe may be followed:
Deep-fry spareribs (without marination) in oil. Empty pan of oil, add much bouillon and season with salt, cooking wine, pepper, scallion (cut in sections), ginger root (slices) and an adequate amount of tomato ketchup. Braise covered on medium flame till done. (If over-done spareribs are preferred, use low flame and longer time.) Meanwhile, stir spareribs from time to time to prevent burning and to give even heat to all ribs. When bouillon becomes thick sauce, cool and serve.