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Ingredients
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flour - 2-3 tbsp
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vegetable oil
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finger ribs - 1 1/2 lb, with excess
fat and gristle trimmed
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chili sauce - 1/2 tsp
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dark soy sauce - 1 tbsp
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light soy sauce - 1 tbsp
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sesame oil - few drops
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garlic - 1 clove, crushed and chopped
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Chinese rice wine - 2 tbsp
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light brown sugar - 1 tbsp
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five-spice powder - 1 tsp
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salt - 1 tbsp
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ground Szechuan peppercorns - 2 tsp
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Method
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Chop each rib into three or four
pieces, mix with garlic, brown sugar, rice wine, dark soy sauce,
sesame oil, light soy sauce, and chili sauce. Marinate for at
least 2-3 hours.
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Coat the ribs with flour and
deep-fry in medium heat for 4-5 minutes. Remove and drain.
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Heat oil to high and deep fry the
ribs once more for 1 minutes until in turn dark brown. Remove
and drain.
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Heat all five-spice powder,
peppercorn and salt in a preheated dry wok for 2 minutes over
low heat, continue to stir. Serve with the ribs. Serve 4-6.
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