Recipe Ingredient
- 1kg spareribs, chopped into 5cm lengths
- Seasoning (A)
- 2½ tbsp light soy sauce
- 1 tsp thick soy sauce
- 1½ tbsp grated ginger
- 2½-3 tbsp sugar or to taste
- 1 tbsp sesame oil
- 3 cubes fermented beancurd (nam yee)
- 2 tbsp Shao Hsing Hua Tiau wine
- 2 tbsp cornflour
- 1½ tbsp rice flour
- 1 egg, lightly beaten
Instructions
- Marinate spareribs with the seasoning for several hours or preferably overnight for the flavour to penetrate the meat.
- Steam the marinated spareribs for 20 minutes. Retain the marinated liquid and put aside. Just before deep-frying the spareribs, soak them in the marinated liquid for 10 minutes. Remove, drain well then deep-fry in hot oil over medium low heat until lightly golden. Dish out. Reheat oil until hot again.
- Refry the spareribs over high heat until crispy outside.
- Drain from oil then serve immediately.
