SALT AND PEPPER SPARERIBS - SHANGHAI STYLE

By stepjo7269

Real and Helthy Cooking
By: Nicholas Zhou

Ingredients

• Marinade:
• 1 1 1 pound boneless meaty spareribs or pork shoulder
• 2 2 2 teaspoons light soy sauce
• 2 2 2 teaspoons rice wine or dry sherry
• 1 1 1 teaspoon salt
• 1 1 1 teaspoon sesame oil
• 2 2 2 teaspoons cornstarch
• 350 350 350 ml/12 fl ounces peanut oil
• 2 2 2 tablespoons finely chopped garlic
• 1 1 1 teaspoon salt
• 2 2 2 teaspoons roasted ground Szechuan peppercorns
• 1 1 1 teaspoon five-spice powder
• 1/2 1/2 1/2 teaspoon chili powder
• 3 4 3 4 3 - 4 cups oil for deep-frying
• 2 2 2 tablespoons oil for stir-frying
• Directions:
• 15 the pork and place in a bowl. Add the marinade ingredients one at a time, mixing in with chopsticks and adding the cornstarch last. Marinate the pork for about 15 minutes.
• 10 to and add oil. When oil is ready, carefully slide the pork cubes into the wok. Deep-fry until they are golden (this should take approximately 10 minutes). Use a slotted spoon to remove the pork. Drain on paper towels.

Preparation

Step 1

Serve hot.