Recipe Ingredient
- 600g spare-ribs, cut into serving pieces
- 1 tsp Shao Hsing Hua Tiao wine
- 1/2 tbsp chopped garlic
- 1/2 tbsp chopped shallots
- Oil for deep-frying
- Seasoning (A):
- 1 tbsp rose wine
- 1 tsp bicarbonate of soda
- 1 tsp meat tenderiser
- 1 tsp sesame oil
- 1/4 tsp pepper
- 1 tsp light soy sauce
- 2 tbsp corn flour
- Gravy (B), combine:
- 1/2 tbsp HP sauce
- 1 tbsp Worcestershire sauce
- 1 tsp sesame oil
- 2 tbsp honey
- 1/4 cup water
Instructions
- Marinate spare-ribs with seasoning (a) for four to five hours, preferably overnight. Deep-fry spare-ribs until golden brown. Dish up and drain.
- Heat one tablespoon oil in wok, stir-fry chopped garlic and shallots until fragrant. Add gravy ingredients (b). Bring to a boil. Add spare-ribs and cook till gravy turns dry. Add wine, then dish up and serve immediately.
