Drunken Spareribs
A classic traditional Fujian (Min) dish featuring crispy spare ribs with a harmonious blend of sweet, sour, spicy, and aromatic flavors.
Ingredients
Pork spare ribs (cut into 20+ rectangular pieces)
500 g
Garlic
to taste
Egg white (beaten)
2
Curry powder
to taste
Mustard
to taste
White pepper
to taste
Shaoxing wine
to taste
Sugar
to taste
Soy sauce
to taste
Hot soy sauce
to taste
Salt
to taste
Sesame paste
to taste
Ketchup
to taste
Vinegar
to taste
Arrowroot starch
to taste
Sesame oil
to taste
Lard (for deep-frying)
500 g
Instructions
1
Cutting
Cut the pork spare ribs into more than 20 rectangular pieces.
2
Mixing the sauces
In a small bowl, combine a small amount of arrowroot starch, Shaoxing wine, salt, and the beaten egg white. In a separate bowl, mix together the sesame paste, ketchup, hot soy sauce, curry powder, mustard, sugar, Shaoxing wine, salt, white pepper, sesame oil, soy sauce, and vinegar.
3
Deep-frying
Heat the lard (500 g) in a wok over medium-low heat. Toss the rib pieces in the arrowroot starch and egg white mixture until well coated, then lower them into the hot oil and fry until cooked through.
