Sweet and Sour Spare Ribs Recipe
Ingredients :
450 g 2 tablespoons 1 tablespoon 2 tablespoons 2 tablespoons 1 1/2 tablespoons	Pork spare ribs Soy sauce Rice wine or dry sherry Cornflour Sugar Vinegar Lard for deep-frying Salt and Szechwan pepper for dipping
Method : Chop the spare ribs into small bits using a cleaver. Mix 1/2 tablespoon soy sauce with the rice wine or sherry. When they are all well blended together, add 1 tablespoon cornflour. Coat each bit of the spare ribs with this mixture. In a bowl mix the remaining soy sauce with sugar and vinegar. Warm up the lard in a wok or deep-fryer. Put in about half of the spare ribs, fry for 30 seconds, scoop them out. Wait for a while to let the lard heat up again, then fry the rest of the spare ribs for 30 seconds, scoop out. Now wait for the lard to get hot before returning all the spare ribs to the wok to fry for another 1 minute. Scoop them out when they turn golden and place on a serving dish. Pour off the excess lard leaving about 1 tablespoon in the pan. Add the sauce mixture. When it starts to bubble, add the remaining cornflour mixed in a little cold water, stir to make a smooth sauce, then pour it over the spare ribs. Serve with salt and pepper mixed as a dip.