Chop the spare ribs into
small bits using a cleaver.
Mix 1/2 tablespoon soy
sauce with the rice wine or sherry.
When they are all well
blended together, add 1 tablespoon cornstarch.
Coat each bit of the spare
ribs with this mixture.
In a bowl mix the
remaining soy sauce with sugar and vinegar.
Warm up the lard in a wok
Put in about half of the
spare ribs, fry for 30 seconds, scoop them out.
Wait for a while to let
the lard heat up again, then fry the rest of the spare ribs for 30
seconds, scoop out.
Now wait for the lard to
get hot before returning all the spare ribs to the wok to fry for
another 1 minute.
Scoop them out when they
turn golden and place on a serving dish.
Pour off the excess lard
leaving about 1 tablespoon in the pan.
Add the sauce mixture.
When it starts to bubble,
add the remaining cornstarch mixed in a little cold water, stir to
make a smooth sauce, then pour it over the spare ribs.
Serve with salt and pepper
mixed as a dip.