Deep-fried Nam Yee Spareribs
1kg spareribs, chopped into 5cm lengths
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
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.