-
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
or deep-fryer.
-
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.
