Deep-Fried Spareribs, Simmered First Recipe

Free Recipe Deep-Fried Spareribs, Simmered First

Recipe Type: Free Meat Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 6

Ingredients for Deep-Fried Spareribs, Simmered First Recipe

Sweet-and-pungent sauce
2 lb Pork spareribs
Water to cover
2 tb Cornstarch
2 tb Soy sauce
Water
Oil for deep-frying

Deep-Fried Spareribs, Simmered First Preparation

1. Prepare a sweet-and-pungent sauce (see recipes for Sweet-and-Pungent Sauce #1 or #2 and Sweet-and-Pungent Sauce Typical Combinations or Possible Combinations). 2. Cut ribs apart; then with a cleaver, chop each, bone and all, in 1-inch sections. 3. Place ribs in a pan with cold water to cover. Bring to a boil, then simmer, uncovered, 20 minutes. Drain, discarding liquid. Let ribs cool. 4. Combine cornstarch and soy sauce. Gradually stir in enough water to make a smooth batter. Dip rib sections in batter to coat. 5. Heat oil to smoking. Add ribs a few at a time. Reduce heat slightly and deep-fry until golden. Drain on paper toweling. 6. Reheat sweet-and-pungent sauce. Briefly stir in ribs to reheat. VARIATION: In step 3, instead of simmering the ribs, parboil them; plunge into boiling water and cook, uncovered, 5 minutes. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen’s MM Recipe Archive, .

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