Ingredients:- 1 lb. (500g) pork spareribs
- 1 tbsp fresh ginger, chopped
- 3 1/2 tbsp soy sauce
- 1 tsp. rice wine
- 2 cups vegetable oil for deep-frying
- 3 fennel seeds
- 2 1/2 tbsp white sugar
- 5 tsp. rice vinegar
- 1/4 tsp. brown sugar
- 1 tsp. salt, or to taste
- 1/2 oz (15g) scallions chopped
Method:
- Wash the spareribs and chop into 1 1/4-inch-long (33mm) pieces.
- Soak in cold water to cover for 5 minutes.
- Remove, drain, and marinate in a little soy sauce for 15 minutes.
- Drain, dry well, and rub with white sugar, and set aside.
- Heat the oil in a work to about 350oF(175oC), or until a piece of scallion green or ginger sizzles and moves around quickly when tossed into the oil.
- Add the spareribs and deep-fry until golden brown.
- Remove, drain, and set aside.
- Pour the oil out of the wok, leaving only enough to cover the bottom.
- Reheat the wok and add the scallions, ginger, and spareribs.
- Then add the rice wine, fennel seeds, brown sugar, vinegar and salt and the remaining soy sauce Stir-fry about 30 seconds.
- Turn the heat to low and simmer until the sauce thickens and the meat falls from the bones.
- Remove and serve.