1
1/2 lb. (750g) spareribs
1 tbsp soy sauce
1 tsp. rice wine
1 tbsp rice vinegar
1/4 tsp. salt , or to taste
2 tbsp sugar
2 tsp. flour
2 cups (500ml) vegetable
oil
3 tsp. dry cornstarch (corn flour)
Directions:
1. Chop the
spareribs into pieces, 1/2 inch wide by 3/4 inch long (13mm by
20mm) . Mix with the rice wine and salt. Mix the cornstarch
with 1 tbsp water to make a gabber, and pour over the ribs.
Stir to coat well.
2. Mix
together the soy sauce, rice vinegar, sugar , flour and 4 oz
(120 ml) of water to make a sauce. Set aside.
3. Heat the
oil in a wok over medium heat to about 230oF (110oc), or until
small bubbles appear around a piece of scallion green or
ginger tossed into the oil. Add the spareribs and deep-fry
until crisp, stirring to keep them from sticking together.
Remove and drain well.
4. Reheat the oil to 375oF (190oC),
or until a piece of scallion green or ginger sizzles noisily
and quickly turns brown. Deep-fry the spareribs until brown
golden. Remove and drain. Pour the oil out of the wok. Stir
the sauce to blend and pour it into the wok, cook, stirring,
until thickened. Add the spareribs and stir until they covered
with sauce. Remove and serve.
Ingredients:
3 1/2 oz(100g) shrimps, shelled
2
tsp. (10g) Chinese ham, steamed and diced
3 1/2 oz
(100g) chicken livers, diced
1 oz (25g) olive nuts,
deep-fried
11 egg whites marinade:
1/4
tsp. salt, or to taste
1/2 egg white
2
tbsp water chestnut flour (substitute cornstarch)
1/4 tsp. salt, or to taste
10 tbsp (150ml)
vegetable oil for deep-frying
1/4 tsp. cornstarch
(corn flour)
14oz (400ml) milk
1/4 tsp.
baking soda
1/4 tsp. MSG
Directions:
1. Beat 11
egg whites. Add salt and water chestnut flour into milk. Stir
in egg white and mix well.
2. Mix the
shrimps with the marinade and let stand . Cook the chicken
liver in boiling water until barely cooked, remove and drain.
3. Heat 4
tbsp of the vegetable oil in a wok over medium heat to210oF
(100oC), or until small bubbles appear around a piece of green
scallion or ginger tossed into the oil. Add the shrimps and
chicken liver, and fry just long enough to seal in the juices.
Remove and drain well.
4. Heat 6 tbsp oil in the wok over
low heat to just warm. Gradually add the milk, stirring in
only one direction until the milk thickens. Add the shrimps,
chicken livers, and ham. Cook , stirring until the milk is
cooked. Remove in a dish. Sprinkle with the deep-fried olive
nuts, and serve.
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