Steamed Spareribs

Ingredients:

9 oz (250g) spareribs
2 tsp. fresh ginger, sliced
1 1/2 to 2 tbsp beaten whole egg
2 fennel seeds
4 tsp. (25g ) dry cornstarch (cornflour)
7 fl oz (200ml) pork stock
1 tsp. cornstarch dissolved in 2 tsp. water
2 tsp. brine
2 cups (500ml)vegetable oil for deep-frying
1 tbsp soy sauce
1 tbsp scallions, chopped
1/2 tsp. MSG (optional)


Directions:

1. Wash the spareribs and chop into 1 1/2-inch-long (4cm)
pieces. Mix the beaten egg and the dry cornstarch into a
batter and pour it over the spareribs, blending well. Set
aside.

2. Heat the oil in a wok over high heat to about 350oF (175oc),
or until a piece of scallion green or ginger sizzles and
moves around quickly when dropped into the oil. Add the
spareribs, one at a time, and deep-fry until golden. Drain
and place in a heat-proof bowl. Add brine, soy sauce, rice
wine, MSG (optional). Place the scallions, ginger and fennel
seeds on top. Place the bowl in a steamer and steam,
replenishing the water as needed, until the ribs very tender.
Remove from the heat and discard the fennel seeds, scallions
and ginger.

3. Place the spareribs in a pot with the stock and heat over
high heat until the liquid has reduced by a third. Stir the
dissolved cornstarch to blend, and add to the stock. Cook,
stirring, until thickened. Remove and serve.


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