Recipe Ingredient
- 600g spareribs,chopped
- 8-10 dried red chilliescut into sections and seeded
- Marinade:
- ½tsp salt
- ¾tsp tsp sugar
- 1tsp black vinegar (chit choe)
- 1tbsp cornflour
- 1tsp Shao Hsing wine
- 1 egg white
- Sauce:
- 1tbsp light soy sauce
- ½tsp thick soy sauce
- 1tbsp chilli sauce
- 1tbsp tomato sauce
- 1tbsp HP sauce
- 1tbsp sugar or to taste
- 2tbsp black vinegar
- 1tsp cornflour
- 4-5tbsp water
Instructions
- Season ribs with marinade and leave for several hours, preferably overnight. Deep-fry ribs over medium heat until lightly golden. Remove and drain. Reheat the oil in the wok and fry the ribs for a second time until crispy and golden brown. Dish out and drain well.
- Deep-fry chillies until crispy and fragrant. Dish out and set aside.
- Heat one tablespoon oil in a clean wok and pour in the combined sauce. Simmer until the sauce thickens. Add pre-fried ribs and dried chillies. Stir well and toss until ribs are coated with the sauce. Serve immediately.
