Recipe Ingredient
- 500g spareribs, chopped into 3-4cm lengths
- Marinade
- 1 cube preserved beancurd (lam yee)
- 1 tbsp light soy sauce
- 2 tbsp sugar
- 1 tbsp fresh ginger juice
- 1/2 tsp meat tenderiser
- 3-4 tbsp Guinness stout
- 1 Tbsp plain flour
- 2 Tbsp cornflour
- Sauce ingredients
- 1 tsp sugar
- 1 1/2 tbsp apricot jam
- Salt to taste
- 1 tbsp lemon juice
- 6-7 tbsp Guinness stout
- 1 tsp sesame oil
Instructions
- Blanch spareribs in boiling water, then drain well and season in marinade for several hours. Heat oil in a wok and deep-fry the marinated spareribs until golden brown. Remove and drain oil.
- Heat wok with a little oil and pour in sauce ingredients. Bring to a boil. Add in the prepared spareribs and simmer until liquid reduces to a thick gravy or is almost dry. Remove and serve immediately.
